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投稿时间：2024-01-06
投稿时间：2024-01-06
中文摘要: 为提高板栗资源的利用率并开发一种富含纳豆激酶的新型板栗奶，以板栗和牛奶为原料，纳豆菌为发酵菌株，以感官评分和纳豆激酶活性为指标，在单因素试验基础上，筛选影响显著因素并运用正交试验优化发酵板栗奶生产工艺。得到的优化工艺为纳豆菌接种量4%、发酵时间48 h、发酵温度39 ℃、板栗浆与牛奶体积比1∶3。该工艺所得发酵板栗奶的维生素C含量为1.39 mg/mL，多糖含量为2.76 mg/mL，多酚含量为0.53 mg/mL，黄酮含量为0.42 mg/mL，分别是空白对照对应指标的2.2～5.3倍；其纳豆激酶活性达124.79 IU/mL，感官评分为96；其DPPH自由基清除率、ABTS+自由基清除率、羟自由基清除率、还原能力分别为92.31%、63.59%、49.12%、1.976，分别是空白对照对应指标的1.20～1.84倍。综上表明，发酵板栗奶风味优良，具有良好的功能性。
Abstract:To improve the utilization rate of chestnut resources and develop a new chestnut milk enriched in nattokinase，chestnut，and milk were used as raw materials，and Bacillus natto was used as a fermentation strain. The sensory score and nattokinase activity were taken as indicators. Based on a single factor experiment，the significant influencing factors were screened，and an orthogonal experiment was carried out for process optimization of the fermented chestnut milk. The optimized process was 4% Bacillus natto inoculation amount，48 h fermentation time，39 ℃ fermentation temperature，and chestnut serosity to milk ratio of 1∶3.The fermented chestnut milk produced by this optimized process had a vitamin C（VC）content of 1.39 mg/mL，polysaccharide content of 2.76 mg/mL，polyphenol content of 0.53 mg/mL，flavonoid content of 0.42 mg/mL，which were 2.2 to 5.3 times that of the blank control group. The fermented chestnut milk's nattokinase activity was 124.79 IU/mL，and the sensory score was 96. Its DPPH，ABTS+，and hydroxyl free radical scavenging rate，as well as reducing ability were 92.31%，63.59%，49.12%，and 1.976，respectively，which were 1.20 to 1.84 times that of the blank control group.In summary，the fermented chestnut milk had excellent taste and good functional properties.
文章编号：202515015 中图分类号： 文献标志码：
基金项目:河北省协同创新中心支持计划（板栗产业）项目（20211210）
| Author Name | Affiliation |
| YANG Shuo | 1.College of Food Science and Technology,Hebei Normal University of Science and Technology,Changli 066600,Hebei,China； |
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