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投稿时间：2021-04-07
投稿时间：2021-04-07
中文摘要: 以红参粉、牛奶和白砂糖为原料，发酵制成一款新型保健酸乳。在单因素试验的基础上，采用Plackett-Burman试验和响应面试验确定红参酸乳的最佳工艺，并对成品进行理化指标、微生物指标及人参皂苷含量测定。结果表明，最佳工艺为8.1 g红参粉、1.7 g菌粉、18 g白砂糖加入300 mL牛奶，39℃恒温发酵8 h。该工艺所得成品口感好，且与普通酸乳相比，红参酸乳的营养价值得到了强化，增加了人参皂苷的活性成分，其中Rg1+Re含量2.51 mg/g，Rb1含量2.19 mg/g，Rc含量 1.20 mg/g，Rb2含量 0.95 mg/g，Rd 含量 1.52 mg/g。
Abstract:With red ginseng powder，milk and white granulated sugar as the raw materials for fermentation，a new type of healthy yogurt was prepared.On the basis of single factor test，Plackett-Burman design and response surface method were further used to determine the optimal process conditions for red ginseng-added yogurt，and the physical and chemical indicators，microbial indicators and ginsenoside content of the finished product were measured.The results showed that the optimal process conditions for red ginseng-added yogurt were that red ginseng powder（8.1 g），bacteria powder（1.7 g），white granulated sugar（18 g）were added to milk（300 mL），fermented at 39 ℃for 8 h.The finished product obtained under the above process conditions had desirable flavor.Compared with ordinary yogurt，the nutritive value of red ginseng-added yogurt was enhanced，and active ingredients such as ginsenoside were added，with the content of Rg1+Re，Rb1，Rc，Rb2，and Rd of 2.51，2.19，1.20，0.95 mg/g，and 1.52 mg/g，respectively.
keywords: red ginseng-added yogurt process optimization response surface ginsenoside quality evaluation
文章编号：202211019 中图分类号： 文献标志码：
基金项目:国家中药材产业技术体系建设项目（CARS-21）
| Author Name | Affiliation |
| YIN Zhi-yan，HAN Mei，LIN Hong-mei，LI Jia-si*，YANG Li-min* | Jilin Agricultural University,Changchun 130118,Jilin,China |
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