曾钰鹏，易嘉鸣，李瑶璐，董嘉华，余嘉莲，陈骁熠，苏立杰^*

（广州医科大学公共卫生学院，广东广州 511436）

摘要：以辣木叶、富硒酵母、全脂奶粉等为原料，研制一款辣木富硒低糖酸奶。以感官评分和持水度为指标，通过单因素试验、正交试验优化辣木富硒低糖酸奶的工艺条件，并检测酸奶的理化指标、乳酸菌总数及体外抗氧化活性。研究表明，辣木富硒低糖酸奶的最优配方为：辣木叶提取液添加量为15%，富硒酵母添加量为0.04%，低聚果糖添加量为2.1%，木糖醇添加量为4.5%，全脂奶粉添加量为16%。辣木富硒低糖酸奶的最优发酵工艺为：接种量为0.10%，发酵时间为8 h，发酵温度为42 ℃。此条件下生产的酸奶，其酸度为109.1°T，持水度为82.62%，蛋白质含量为4.10 g/100 g，硒含量为0.301 4 mg/kg，总抗氧化能力为5.43 U/mL，乳酸菌总数数为1.4×109 CFU/mL。辣木富硒低糖酸奶具有独特辣木香气，奶香协调，口感宜人，并符合富硒产品的要求、达到发酵乳国家标准。

关键词：辣木；富硒；低糖；酸奶

中图分类号：TS252.54   文献标识码：A   文章编号：1674-506X（2020）05-0022-0009

Study on Processing Technology of Moringa Oleifera Selenium-enriched Low-sugar Yogurt

ZENG Yu-peng, YI Jia-ming, LI Yao-lu, DONG Jia-hua, YU Jia-lian, CHEN Xiao-yi, SU Li-jie^*

（School of Public Health, Guangzhou Medical University, Guangzhou Guangdong 511436, China）

Abstract：Using moringa leaf, selenium-enriched yeast and whole milk powder as raw materials, a moringa selenium-enriched and low-sugar yogurt was developed. Using sensory score and water holding capacity as indicators, the technological conditions of moringa selenium-enriched and low-sugar yogurt were optimized through single-factor experiments and orthogonal experiments. The physical and chemical indexes of yogurt, the total number of lactic acid bacteria and the antioxidant activity in vitro were detected. Studies show that the optimal formula of moringa selenium-enriched and low- sugar yogurt was: Moringa leaf extract was 15%, selenium-enriched yeast was 0.04%, fructo oligosaccharide was 2.1%, and xylitol was 4.5%, the total amount of whole milk powder was 16%. The optimal fermentation process of Moringa selenium-enriched and low-sugar yogurt was: the inoculation amount was 0.10%, the fermentation time was 8 hours, and the fermentation temperature was 42 ℃. The yogurt produced under these conditions had the acidity of 109.1 °T, the water retention of 82.62%, the protein content of 4.10 g/100 g, the selenium content of 0.301 4mg/kg, the total antioxidant capacity of 5.43 U/mL, and the total number of lactic acid bacteria 1.4×109 CFU/mL. Moringa selenium-enriched and low-sugar yogurt had a unique moringa aroma, coordinated milky aroma, pleasant taste, and meet the requirements of selenium-enriched products and reach the national standards for fermented milk.

Keywords：Moringa oleifera; selenium-rich; low-sugar; yogurt

doi：10.3969/j.issn.1674-506X.2020.05-004

收稿日期：2020-04-03

基金项目：国家自然科学基金青年项目（81703219）；广东省自然科学基金项目（2016A030313597）；广州市科技计划项目

（201904010404）

作者简介：曾钰鹏（1995-），男，硕士。研究方向：营养与食品卫生。

*通讯作者

引文格式：曾钰鹏,易嘉鸣,李瑶璐,等.辣木富硒低糖酸奶的加工工艺研究[J].食品与发酵科技,2020,56(5):22-29,35.