黑蒜发酵乳制备工艺及抗氧化性、香气成分研究OA

To develop a novel fermented milk with a unique flavor and good antioxidant properties,fresh milk and black garlic were used as the main raw materials.Using sensory score and acidity as evaluation indicators,single-factor experiments and response surface methodology were employed to optimize the production process of black garlic fermented milk.The sensory quality,physicochemical and microbiological indicators,DPPH·scavenging rate,and aroma components of the product were analyzed.The results showed that,based on pure milk as the mass benchmark,the optimal fermentation conditions were as follows:black garlic juice mass fraction of 15%,sodium carboxymethyl cellulose(CMC-Na)mass fraction of 0.41%,white granulated sugar mass fraction of 8.2%,starter culture mass fraction of 0.32%,and fermentation time of 6 h.Under these optimized conditions,the black garlic fermented milk exhibited a light brown color,a good texture,no whey separation or stratification,a characteristic aroma of black garlic fermented milk,and a well-balanced sweet and sour taste.The sensory score was 91.78 points,the acidity was 73.20 °T,the protein content was 2.58 g/(100 g),and the total lactic acid bacteria count was 3.5×106 CFU/mL,with no pathogenic bacteria detected.At the same volume concentration,its DPPH·scavenging rate was higher than that of two common commercially available fermented milk products,reaching 79.56%at a volume concentration of 100%,indicating good antioxidant activity.Aroma component analysis revealed the presence of 14 aroma compounds in the black garlic fermented milk.The sensory quality,physicochemical and microbiological indicators all complied with relevant national standards.This study provides a data reference for the development of black garlic products and the deep processing of garlic.