桑葚薏米合生元酸奶工艺优化及功能特性变化OA

In order to develop a mulberry-coix seed synbiotic yogurt,the effects of mulberry pulp,coix seed pulp,prebiotics(xylitol and xylo-oligosaccharides),complex lactic acid bacteria inoculum,fermentation temperature,and fermentation time on yogurt acidity and sensory quality were investigated.Based on single-factor evaluations,the formulation and processing parameters were optimized using orthogonal experiments,followed by quantification of functional components and antioxidant activities.The optimal conditions were determined as:7.0%mulberry pulp,2.0%coix seed pulp,4.0%xylitol,2.8%xylo-oligosaccharides,0.12%inoculum,fermentation temperature of 42.5℃,and fermentation process for 6.5 h.The resulting yogurt exhibited an appealing purple color,a balanced sweet-and-sour taste,and a harmonious blend of fruit and grain aromas.Under these conditions,the product achieved an acidity of 86.5 ˚T,a sensory score of 90.2,and a lactic acid bacteria count of(11.39±0.52)lg CFU/mL,complying with relevant national standards.The total polyphenol and total flavonoid contents of mulberry-coix seed synbiotic yogurt reached(1.680±0.35)mg GAE/mL and(2.166±0.46)mg RE/mL,respectively.Notably,its DPPH·and ABTS+scavenging rates were(72.79±0.42)%and(76.21±0.53)%,representing an 11.87-fold and 11.19-fold increase compared to the control yogurt(P<0.05).Furthermore,after 14 days of storage at 4℃,the retention rates of DPPH·and ABTS+scavenging activities of the mulberry-coix seed synbiotic yogurt maintained high at 98.3%and 99.6%(P>0.05).In conclusion,this novel mulberry-coix seed synbiotic yogurt successfully integrated antioxidant properties with prebiotic and probiotic health benefits.