燕麦粉、大麦若叶粉复合酸乳配方优化及品质分析OA

Plant-based yogurt,fermented by a lactic acid bacterial starter culture,was developed from barley grass powder and oat powder as the main raw materials,supplemented with soy protein isolate(SPI)and sucrose.Single-factor and orthogonal array experiments were conducted to investigate the effects of barley grass powder addition,oat powder-to-water ratio,starter culture addition,and SPI addition on the acidity and sensory score of the yogurt,and the optimal formulation was determined.The physicochemical and microbiological parameters,water-holding capacity,texture properties,bioactive constituents and antioxidant capacity were measured.The results showed that under the optimal conditions of 1.5％barley grass powder addition,1∶14(g/mL)oat powder-to-water ratio,0.2％starter culture addition,and 1.5％SPI addition,the yogurt exhibited a sensory score of 92.82,acidity of 73.25 °T,pH value of 4.38,water-holding capacity of 68.42％,viable bacterial count of 3.15 × 107 CFU/g,total flavonoid content of 46.3 mg/100 g,total phenol content of 81.2 mg/100 g,1,1-diphenyl-2-picrylhydrazyl radical scavenging rate of 76.2％,hydroxyl radical scavenging rate of 74.5％,and ferric reducing antioxidant power of 71.5 mmol/L.The product demonstrated a uniform texture,smooth and delicate mouthfeel,harmonious flavor,and no suspended particles,and possessed the distinctive flavors of barley grass and oats.All quality indices complied with the relevant national standards.