复合果醋乳饮料的研制及其对小鼠润肠通便功能的评价

摘要

以茶淀葡萄、苹果、柚子和牛奶为原料经酒精发酵、醋酸发酵和益生菌发酵而成一种复合果醋乳饮料,通过单因素和L9 ( 34)正交试验对其配方进行优化,提高产品口感和风味,并通过动物实验分析其对小鼠润肠通便功能的影响.结果表明,最佳配方为甜味剂7.5％蔗糖,矫味剂1.00‰柠檬酸钠,稳定剂1.00‰羧甲基纤维素钠和2.5‰果胶.此优化条件下,产品酸甜适中、口感细腻、体态均匀、具有酸乳独特的香气,感官评分最高为95分,其理化及微生物指标均符合相关国家标准.小鼠小肠运动和排便的结果显示,该复合果醋乳饮料具有良好的润肠通便的功能,是一种具有开发潜力的发酵型饮品.%A compound fruit vinegar milk beverage was developed using Chadian grape, apple, grapefruit and milk as the raw materials though alcohol fermentation, acetic acid fermentation and probiotic fermentation. The formula was optimized to enhance taste and flavor of the product by single factor and L9(34) orthogonal experiments, and the effect of the product on mice defecation function was analyzed by animal experiments. The results showed that the optimal formula was as follows: sucrose (edulcorant) 7.5％, sodium citrate (correctant) 1.00‰, sodium carboxymethyl cellulose (stabilizer) 1.00‰ and pectin (stabilizer) 2.5‰. Under the optimal conditions, the product was with moderate sweet and sour taste, exquisite taste, uniform body and unique aroma of yogurt. The sensory score was the highest of 95, and the physicochemical and microbial indexes were all in line with the relevant national standard. The results of intestine movements and defecation of mice showed that the compound fruit vinegar milk beverage had good defecating function, which was a fermented beverage with development potential.