CN103960360A - Anti-oxidative blueberry yogurt and preparation method thereof - Google Patents
Anti-oxidative blueberry yogurt and preparation method thereof Download PDFInfo
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Abstract
The invention discloses anti-oxidative blueberry yogurt and a preparation method thereof. The preparation method comprises the steps of picking fresh matured blueberries, cleaning the blueberries, and then drying the blueberries until water on the surfaces of the blueberries disappears; then adding the blueberries into milk, grinding the blueberries after mixing to obtain uniformly purple mixed liquid, and filtering out residues through a double-layer gauze to obtain blueberry and milk mixed liquid; adding saccharose, agar and lactic acid bacteria into the blueberry and milk mixed liquid, and stirring for uniformly mixing the materials; and finally, performing fermentation at the temperature of 40-44 DEG C to obtain the anti-oxidative blueberry yogurt. The preparation method is simple; the prepared anti-oxidative blueberry yogurt is high in anthocyanin content and good in organoleptic quality and has wide market prospects.
Description
Technical field
The invention belongs to food processing field, particularly a kind of preparation method of anti-oxidant blueberry yogurt, also relates to product obtained by this method.
Background technology
Blueberry, has another name called bog bilberry, and fruit contains the multiple phenolic active components such as anthocyanidin, flavones.Anthocyanidin is that a class is extensively present in the water-soluble natural pigment in plant, belongs to flavone compound, exists mainly with the form of glucosides, also claims anthocyanin.The effects such as research shows, blueberry anthocyanin has very strong antioxidation activity, anti-sudden change, antitumor isoreactivity, can remove human free radical, protection health.In recent years, China introduces blueberry in many areas, and blueberry output rises year by year.But, fresh blueberry is because of water content large (water content 85%-90%), very easily occurs putrid and deterioratedly after adopting, and should not transport for long-distance and preserve, therefore meet eat raw in, on blueberry carry out post-production process extend its shelf-life have vital impact for its application.China has a large amount of blueberry outlets overseas every year, and fresh blueberry is easy to corruption in storage transportation, loses and is worth.Therefore, be badly in need of a kind of blueberry processing and treating method, not destroying on the nutritious basis of blueberry raw, be developed to multiple joint product, improve its comprehensive utilization ratio, expanded economic benefit.
Summary of the invention
In view of this, one of object of the present invention is to provide the preparation method of anti-oxidant blueberry yogurt, and its preparation method is simple, is convenient to suitability for industrialized production; Two of object of the present invention is to provide the anti-oxidant blueberry yogurt being made by said method.
For achieving the above object, the invention provides following technical scheme:
1, a preparation method for anti-oxidant blueberry yogurt, comprises the steps:
A. pluck the blueberry of fresh maturation, clean, then dry in the air to blueberry surface moisture and disappear;
B. the blueberry of step a gained is added in milk, blueberry addition is equivalent to 12%～16.5% of milk wt, and mixture is ground, and obtains crossing double gauze after the uniform mixed liquor of purple and filters residue, obtains blueberry milk mixed liquor;
C. in the blueberry milk mixed liquor that step b is made, add the sucrose that is equivalent to milk wt 5～7%, then add agar and lactic acid bacteria, stir and make to mix; Be finally 40～44 DEG C of bottom fermentations at least 6 hours in temperature, obtain anti-oxidant blueberry yogurt.
The mouthfeel the best 6 hours time of fermenting in the present invention, agar and lactic acid bacteria addition can add according to this area routine dose, best, agar addition is equivalent to 0.3% of milk wt, and lactic acid addition is equivalent to 3% of milk wt.
Preferably, in described step b, the addition of blueberry is equivalent to 13.5～15% of milk wt.
Preferably, in described step b, the addition of blueberry is equivalent to 15% of milk wt.
Preferably, in described step b, described in be ground to that to adopt emulsification fineness be that the colloid mill of 2 μ m grinds.
Preferably, in described step c, sucrose addition is equivalent to 6～7% of milk wt.
Preferably, in described step c, sucrose addition is equivalent to 6% of milk wt.
Preferably, in described step c, described fermentation is to be 41～44 DEG C of bottom fermentations in temperature.
Preferably, in described step c, described fermentation is to be 41 DEG C of bottom fermentations in temperature.
Preferably, in described step c, after fermentation, be also included in 5 DEG C of refrigerators after fermentation 24 hours.
2, the anti-oxidant blueberry yogurt being made by described preparation method.
Beneficial effect of the present invention is: the preparation method of a kind of anti-oxidant blueberry yogurt disclosed by the invention, its preparation method is simple, high by controlling suitable blueberry addition, sucrose addition and fermentation condition acquisition anthocyanidin content, can at utmost retain the anthocyanidin in blueberry with antioxidation activity, its nutritive value is higher; Can also make product special flavour improve, quality mouthfeel is improved simultaneously; Effectively utilize blueberry fresh fruit, reduced its waste and the ambient influnence bringing thus, improved resource utilization and the added value of product of blueberry.The present invention is also by single factor experiment and optimization of orthogonal test, determine the best preparation technology of anti-oxidant blueberry yogurt: add and be equivalent to milk wt 15%, be equivalent to the sucrose of milk wt 6%, be equivalent to the agar and the lactic acid bacteria that is equivalent to milk wt 3% of milk wt 0.3%, and the 6h that ferments at 41 DEG C, the anti-oxidant blueberry yogurt anthocyanidin content making by this condition can reach 33.9mg/100g, antioxidation activity is also higher, its DPPH free radical scavenging activity can reach 68.3%, reducing power can reach 0.261, ABTS free radical scavenging activity can reach 29.9%, and this anti-oxidant blueberry yogurt color and luster homogeneous on sense organ, fragrance is pure, sour-sweet degree is moderate, matter structure is a softer and smoother touch, there is the distinctive local flavor of blueberry and Yoghourt.
Brief description of the drawings
In order to make object of the present invention, technical scheme and beneficial effect clearer, the invention provides following accompanying drawing:
Fig. 1 is anthocyanidin content in the anti-oxidant blueberry yogurt of different blueberry additions.
Fig. 2 is anthocyanidin content in the anti-oxidant blueberry yogurt of different sucrose additions.
Fig. 3 is anthocyanidin content in the anti-oxidant blueberry yogurt of different fermentations temperature.
Fig. 4 is before the fermentation of orthogonal test group and the DPPH free radical scavenging activity of the rear anti-oxidant blueberry yogurt of fermentation.
Fig. 5 is before the fermentation of orthogonal test group and the rear anti-oxidant blueberry yogurt reducing power of fermentation.
Fig. 6 is before the fermentation of orthogonal test group and the rear anti-oxidant blueberry yogurt ABTS free radical scavenging activity of fermentation.
Fig. 7 is the anti-oxidant blueberry yogurt prepared of the present invention and 3 kinds of commercially available Yoghourt DPPH free radical scavenging activity comparative results.
Fig. 8 is the anti-oxidant blueberry yogurt prepared of the present invention and 3 kinds of commercially available Yoghourt reducing power comparative results.
Fig. 9 is the anti-oxidant blueberry yogurt prepared of the present invention and 3 kinds of commercially available Yoghourt ABTS free radical scavenging activity comparative results.
Detailed description of the invention
To be described in detail the preferred embodiments of the present invention below.The experimental technique of unreceipted actual conditions in embodiment, the condition of conventionally advising according to normal condition or according to manufacturer.
Embodiment 1
A preparation method for anti-oxidant blueberry yogurt, comprises the following steps:
A. pluck the blueberry of fresh maturation, clean, then dry in the air to blueberry surface moisture and disappear;
B. the blueberry of step a gained being got to 12 parts (weight) joins in 100 portions of (weight) plain chocolates, mixture is put into colloid mill, and (emulsification fineness is 2 μ m, Zhengzhou Yu Xiang Food Machinery Co., Ltd.) in to carry out homogeneous and grinding, carry out altogether 3 times, each 3 minutes, after obtaining the uniform mixed liquor of purple, mistake double gauze filters residue (mainly comprising blueberry skin slag and the blueberry seed that can affect mouthfeel), obtains blueberry milk mixed liquor;
C. in the mixed liquor that step b is made, add 6 parts of (weight) white sugar, 0.3 part of (weight) agar, then add 3 parts of (weight) lactic acid bacterias, stir and make to mix;
D. the mixing material of step c gained is packed in the plastic cup of sterilizing, sealing, puts into and is adjusted to the electro-heating standing-temperature cultivator (Keelrein DHP-9082) of 42 DEG C and ferments, and after 6h, takes out, put into 5 DEG C of low temperature refrigerator after fermentation 24h, obtain anti-oxidant blueberry yogurt.
1, the impact of blueberry addition on anti-oxidant blueberry yogurt
According to the method for embodiment 1, difference is to add respectively the blueberry that is equivalent to milk wt 12%, 13.5%, 15% and 16.5% to prepare anti-oxidant blueberry yogurt.Then measure anthocyanidin content in blueberry yogurt, and ask 6 people's compositions to judge group color and luster, fragrance, aftertaste, sour-sweet degree, smoothness, 6 organoleptic indicators of viscosity are evaluated, index score is added and obtains overall score, and result is as shown in table 1.
Table 1, the impact of blueberry addition on anti-oxidant blueberry yogurt organoleptic quality
| Organoleptic indicator | 1#(12％) | 2#(13.5％) | 3#(15％) | 4#(16.5％) |
| Color and luster | 10 | 11 | 14 | 14 |
| Fragrance | 10 | 11 | 13 | 15 |
| Sour-sweet degree | 12 | 14 | 13 | 9 |
| Smoothness | 14 | 13 | 12 | 6 |
| Viscosity | 12 | 12 | 13 | 9 |
| Aftertaste | 9 | 10 | 11 | 11 |
| Total score | 67 | 71 | 76 | 64 |
Then the content of measuring anthocyanidin in anti-oxidant blueberry yogurt, concrete grammar is: take 1g blueberry Yoghourt, the ethanolic solution that the volume fraction that is 2 with 20mL pH under 50 DEG C of water bath condition is 70% carries out lixiviate, and vacuum filtration obtains liquid to be measured.The buffer solution of preparation pH1.0 and pH4.5, the buffer solution of pH1.0 is 0.025mol/L KCl solution, the buffer solution of pH4.5 is 0.4mol/L NaAc solution, then get 1mL liquid to be measured and be settled to 10mL with the buffer solution of pH1.0 and the buffer solution of pH4.5 respectively, and under the condition of 520nm and 700nm, measure its absorbance respectively.Bring the absorbance of measuring gained into following formula and calculate, and calculate anthocyanidin content.
A＝(A
520-A
700)
pH1.0-(A
520-A
700)
pH4.5
Anthocyanidin content/mg/g=A × M × V × DF/ ε × m
In formula: A is light absorption value; M is the relative molecular mass 449.2 of C3G; V is the cumulative volume of extract; DF is extension rate; ε is extinction coefficient 26900; M is sample quality.
As shown in Figure 1, result shows that blueberry addition is higher to testing result, and blueberry Yoghourt anthocyanidin content is larger, and this is because the Anthocyanins in blueberry Yoghourt derives from blueberry, therefore, is that in 16.5% blueberry Yoghourt, anthocyanidin content is the highest at blueberry addition.But as shown in Table 1, along with the addition of blueberry increases, subjective appreciation total score increases within the specific limits, when blueberry addition is when being greater than 15%, along with the increase subjective appreciation total score of blueberry addition reduces, therefore subjective appreciation optimum in the time that blueberry addition is 15%.This is because add when excessive when blueberry, and fragrance enough, but is organized coarsely, and smoothness is bad; When too low, fragrance deficiency, aftertaste sense is not strong.
2, the impact of sucrose addition on anti-oxidant blueberry yogurt
According to the method identical with embodiment 1, the blueberry that difference is to be equivalent to milk wt 15% mixes with milk, add respectively the sucrose that is equivalent to milk wt 5%, 5.5%, 6%, 6.5% and 7% to prepare anti-oxidant blueberry yogurt, then measure anthocyanidin content in anti-oxidant blueberry yogurt, 6 people's compositions are judged group viscosity, smoothness, wire drawing degree, 4 organoleptic indicators of sour-sweet degree are evaluated, index score is added and obtains overall score, and result is as shown in table 2.
Table 2, the impact of sucrose addition on anti-oxidant blueberry yogurt organoleptic quality
| Organoleptic indicator | 1#(5％) | 2#(5.5％) | 3#(6％) | 4#(6.5％) | 5#(7％) |
| Viscosity | 9 | 10 | 11 | 12 | 11 |
| Smoothness | 10 | 10 | 12 | 12 | 13 |
| Wire drawing degree | 7 | 8 | 10 | 11 | 9 |
| Sour-sweet degree | 10 | 11 | 13 | 12 | 12 |
| Total score | 36 | 39 | 46 | 47 | 45 |
Then measure anthocyanidin content in anti-oxidant blueberry yogurt, assay method is identical with said method, and result as shown in Figure 2.
As shown in Figure 2, along with sucrose addition increases, the anthocyanidin content in blueberry Yoghourt increases, and this may be that certain density sucrose can make the stability of blueberry anthocyanin strengthen.But, as can be seen from Table 2, when sucrose addition is too high anti-oxidant blueberry yogurt sour-sweet degree bad, under 6% sucrose amount condition, sour-sweet degree is best, but the subjective appreciation total score of anti-oxidant blueberry yogurt is the highest under 6.5% sucrose amount.
3, the impact of fermentation temperature on anti-oxidant blueberry yogurt
According to the method identical with embodiment 1, difference is, blueberry addition is equivalent to 15% of milk wt, and sucrose addition is equivalent to 6% of milk wt, is 40 DEG C respectively in temperature, and 41 DEG C, 42 DEG C, 43 DEG C, 44 DEG C of bottom fermentations, make anti-oxidant blueberry yogurt.Then measure anthocyanidin content in anti-oxidant blueberry yogurt, and observe viscosity, then carry out subjective appreciation, results of sensory evaluation is as shown in table 3, and anthocyanidin content as shown in Figure 3.
Table 3, the impact of fermentation temperature on anti-oxidant blueberry yogurt organoleptic quality
| Organoleptic indicator | 1#(40℃) | 2#(41℃) | 3#(42℃) | 4#(43℃) | 5#(44℃) |
| Viscosity | 9 | 10 | 11 | 12 | 11 |
| Wire drawing degree | 10 | 11 | 12 | 12 | 11 |
| Pliability | 7 | 10 | 10 | 11 | 9 |
| Aftertaste | 10 | 11 | 13 | 12 | 12 |
| Total score | 36 | 42 | 46 | 47 | 43 |
From Fig. 3 and table 3, along with the rising of fermentation temperature, in anti-oxidant blueberry yogurt, anthocyanidin content slightly declines, but it is not remarkable to decline.And be that the anti-oxidant blueberry yogurt sense organ that makes within the scope of 41 DEG C～44 DEG C is all better at fermentation temperature.
4. the orthogonal optimization of anti-oxidant blueberry method for preparing sour milk
On the basis of single factor experiment, consider the impact of different condition on anthocyanidin and subjective appreciation, select respectively 3 level design orthogonal tests best in blueberry addition, sucrose addition, these 3 factors of fermentation temperature, factor level is in table 4.
Table 4, anti-oxidant blueberry method for preparing sour milk orthogonal optimization factor level table
Press L
9(3
4) orthogonal table carries out Orthogonal Optimization Test, measure anthocyanidin content in the anti-oxidant blueberry yogurt of each test, and to color and luster, fragrance, aftertaste, sour-sweet degree, smoothness, viscosity, wire drawing degree, these 8 organoleptic indicators of pliability, please 6 people's composition judge group every organoleptic indicator evaluated, last indices score is added and obtains overall score.Then adopt method of analysis of variance and carry out multiple ratio and determine optimised process combination as investigating index taking anthocyanidin content and subjective appreciation in anti-oxidant blueberry yogurt.Wherein in anti-oxidant blueberry yogurt, anthocyanidin content, subjective appreciation and range analysis result are as shown in table 5, and the results of analysis of variance is as shown in table 6.
Anthocyanidin content, subjective appreciation and range analysis result in table 5, anti-oxidant blueberry yogurt
As shown in Table 5, the optimum level of each factor is A
3b
2c
1: blueberry addition is 15%, and sucrose addition is 6%, and fermentation temperature is 41 DEG C.
Anthocyanidin content and organoleptic indicator's the results of analysis of variance in table 6, anti-oxidant blueberry yogurt
From variance analysis, in the F test taking anthocyanidin content as index, the F value of A factor (blueberry addition) is remarkable, illustrates that blueberry addition has significant impact to the content of blueberry Yoghourt anthocyanidin; And in the F test taking sense organ as index, the blueberry Yoghourt subjective appreciation difference of making under blueberry addition, sucrose addition, fermentation temperature condition is not remarkable.From variance analysis, A factor (blueberry addition) is remarkable factor, and the anthocyanidin content of blueberry Yoghourt is had to remarkable impact.Therefore adopt LSD method to carry out multiple ratio to the each level of A factor, in table 7.
Anthocyanidin content the result of multiple comparisons under table 7, different blueberry addition
To sum up state institute, from range analysis (table 5) and variance analysis (table 6), in test technology condition and range, it is A>B>C that each factor is closed the primary and secondary of anti-oxidant blueberry yogurt anthocyanidin content impact, be blueberry addition having the greatest impact to blueberry Yoghourt anthocyanidin content, secondly be sucrose addition, fermentation temperature affect minimum; Each factor on subjective appreciation to affect that primary and secondary closes be B>A>C, sucrose addition, to the having the greatest impact of blueberry Yoghourt subjective appreciation, is secondly blueberry addition, fermentation temperature affect minimum.Can be found out compared with (table 7) by variance analysis (table 6) and multiple ratio, blueberry addition is remarkable on anti-oxidant blueberry yogurt anthocyanidin content impact, and under the condition that is 15% at blueberry addition, anthocyanidin content is the highest.Therefore, it is blueberry addition 15% that the optimal conditions of making blueberry Yoghourt is selected in this test, sucrose addition 6%, and fermentation temperature is 41 DEG C.The antioxidation activity of simultaneously measuring the each group of orthogonal test is known, the blueberry Yoghourt made from this understanding, and its antioxidant effect is best.
Embodiment 2
For determining effect of anthocyanidin in anti-oxidant blueberry yogurt, detect DPPH free radical scavenging activity, reducing power and ABTS radicals scavenging in the anti-oxidant blueberry yogurt in orthogonal experiment group fermentation front and back.
1, the mensuration of anti-oxidant blueberry yogurt DPPH free radical scavenging activity
Get the liquid to be measured that 1mL is prepared by embodiment 1, add 1 of 0.1mmol/L, 1-diphenyl-2-trinitrophenyl-hydrazine (DPPH) solution 5mL, shake up lucifuge under room temperature and place 50min, measure light absorption value at 517nm place, and the ethanolic solution work that volume fraction is 70% is blank, DPPH free radical scavenging activity computing formula is as follows:
Wherein, A
samplefor the light absorption value of liquid liquid to be measured, A
blankit is the light absorption value of 70% ethanol water.
Result of calculation as shown in Figure 4.
As shown in Figure 4, the anti-oxidant blueberry yogurt effect making in orthogonal experiment number 3,4 and 7 conditions is better, and higher than the DPPH free radical scavenging activity before fermentation.
2, the mensuration of anti-oxidant blueberry yogurt reducing power
Get the liquid to be measured that 1mL is prepared by embodiment 1, the PBS solution of the pH 6.6 of 1mL 0.2mol/L and 1mL potassium ferricyanide solution (1%, w/v) mix in test tube, water-bath 20min at 50 DEG C, after cooling, add 1mL trichloroacetic acid solution (10%, w/v), 5mL deionized water and 2.5mL ferric chloride solution (0.1%, w/v), mix rear standing 10min, under 700nm, measure light absorption value, result as shown in Figure 5.
As shown in Figure 5, the anti-oxidant blueberry yogurt effect making in orthogonal experiment number 3,4 and 7 conditions is better, and higher than the reducing power before fermentation.
3, the mensuration of anti-oxidant blueberry yogurt ABTS (2,2-connection nitrogen base-bis--(3-ethyl benzo thiazole phenanthroline-6-sulfonic acid) diamino salt) free radical scavenging activity
Preparation ABTS storing solution: compound concentration is 2.45mmol/L potassium peroxydisulfate, dissolves ABTS with potassium peroxydisulfate, is made into 7mmol/L ABTS storing solution, leaves standstill 12～16h under room temperature, lucifuge condition, and this storing solution can be stablized 3～4d.Preparation ABTS measures liquid: with phosphate buffer (10mmol/L, pH7.4) dilution, make its absorbance reach 0.700 ± 0.020 at 734nm wavelength place ABTS storing solution.
Measure: get 4mLABTS and measure liquid, add 40 μ L sample liquid to be measured, the 30s that accurately vibrates, measures absorbance after reacting 6min at 30 DEG C at 734nm wavelength place, and ethanolic solution does blank.ABTS free radical scavenging activity computing formula is as follows:
ABTS free radical scavenging activity (%)=(1-A
sample/ 0.700) × 100
Wherein, A
samplefor the light absorption value of variable concentrations extract.Result of calculation as shown in Figure 6.
As shown in Figure 6, the anti-oxidant blueberry yogurt effect making in orthogonal experiment number 3,4 and 7 conditions is better, and higher than the ABTS free radical scavenging activity before fermentation.
Embodiment 3
By under optimum experimental condition of the present invention (blueberry be equivalent to milk wt 15%, 41 DEG C of sucrose additions 6%, fermentation temperature) the anti-oxidant blueberry yogurt making and 3 kinds of commercially available Yoghourts compare, measure its DPPH free radical scavenging activity, reducing power and ABTS free radical scavenging activity.
DPPH free radical scavenging activity result of calculation as shown in Figure 7.As shown in Figure 7, under optimum test condition, the DPPH free radical scavenging activity of the anti-oxidant blueberry yogurt of preparation exceeds 2～5 times than the common sour milk on market, can reach 68.3%.
Reducing power measurement result as shown in Figure 8.As shown in Figure 8, the reducing power of the anti-oxidant blueberry yogurt of preparing under optimum test condition exceeds 2～4 times than the common sour milk on market, can reach 0.261.
ABTS free radical scavenging activity result of calculation as shown in Figure 9.As shown in Figure 9, under optimum test condition, the ABTS free radical scavenging activity of the anti-oxidant blueberry yogurt of preparation exceeds 2～4 times than the common sour milk on market, can reach 29.9%.
Therefore, utilize the DPPH free radical scavenging activity of the anti-oxidant blueberry yogurt that method of the present invention makes, reducing power and ABTS free radical scavenging activity are better than commercially available prod, have better oxidation resistance.
Finally explanation is, above preferred embodiment is only unrestricted in order to technical scheme of the present invention to be described, although the present invention is described in detail by above preferred embodiment, but those skilled in the art are to be understood that, can make various changes to it in the form and details, and not depart from the claims in the present invention book limited range.
Claims (10)
1. a preparation method for anti-oxidant blueberry yogurt, is characterized in that, comprises the steps:
A. pluck the blueberry of fresh maturation, clean, then dry in the air to blueberry surface moisture and disappear;
B. the blueberry of step a gained is added in milk, blueberry addition is equivalent to 12%～16.5% of milk wt, after mixing, grinds, and obtains crossing double gauze after the uniform mixed liquor of purple and filters residue, obtains blueberry milk mixed liquor;
C. in the blueberry milk mixed liquor that step b is made, add the sucrose that is equivalent to milk wt 5～7%, then add agar and lactic acid bacteria, stir and make to mix; Be finally 40～44 DEG C of bottom fermentations at least 6 hours in temperature, obtain anti-oxidant blueberry yogurt.
2. preparation method according to claim 1, is characterized in that: in described step b, the addition of blueberry is equivalent to 13.5～15% of milk wt.
3. preparation method according to claim 2, is characterized in that: in described step b, the addition of blueberry is equivalent to 15% of milk wt.
4. preparation method according to claim 1, is characterized in that: in described step b, described in be ground to that to adopt emulsification fineness be that the colloid mill of 2 μ m grinds.
5. preparation method according to claim 1, is characterized in that: in described step c, sucrose addition is equivalent to 6～7% of milk wt.
6. preparation method according to claim 5, is characterized in that: in described step c, sucrose addition is equivalent to 6% of milk wt.
7. preparation method according to claim 1, is characterized in that: in described step c, described fermentation is to be 41～44 DEG C of bottom fermentations in temperature.
8. preparation method according to claim 7, is characterized in that: in described step c, described fermentation is to be 41 DEG C of bottom fermentations in temperature.
9. preparation method according to claim 1, is characterized in that: in described step c, be also included in 5 DEG C of refrigerators after fermentation 24 hours after fermentation.
10. the anti-oxidant blueberry yogurt being made by preparation method described in claim 1-9 any one.
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