石亚芳,朱艳冰,刘瑾琰,陈艳红,杨远帆,姜泽东,倪辉,李鹤宾

• 1:集美大学海洋食品与生物工程学院
• 2:福建省食品微生物与酶工程重点实验室
• 3:厦门医学院

摘要(Abstract)：

为探究褐藻胶寡糖的添加对酸奶品质特性和抗氧化活性的影响，以褐藻胶寡糖和纯牛奶为主要原料制作酸奶，以感官评分和持水力为评价指标，在单因素试验的基础上，通过响应面试验优化酸奶加工工艺，确定褐藻胶寡糖酸奶的最佳发酵工艺，并进行酸奶品质指标测定和抗氧化活性分析。结果表明，褐藻胶寡糖酸奶的最佳发酵工艺为蔗糖添加量5.93%、褐藻胶寡糖添加量0.29%、乳酸菌酸奶发酵剂添加量0.21%、发酵温度41.9℃、发酵时间7.19 h,在此条件下，褐藻胶寡糖酸奶的感官评分较高，pH值、可滴定酸度和乳酸菌总数均符合发酵乳国家标准，黄度值(b~*)增加，色泽偏黄。同时，褐藻胶寡糖的添加提高了酸奶的持水力、硬度、黏聚性、乳酸菌总数及对ABTS自由基和DPPH自由基的清除能力。褐藻胶寡糖的添加提高了酸奶的品质特性和抗氧化活性，同时赋予了酸奶良好的感官品质。该研究为褐藻胶寡糖在酸奶中的应用提供了理论参考。

关键词(KeyWords)： 褐藻胶寡糖;酸奶;感官评价;持水力;响应面优化

Abstract:

Keywords:

基金项目(Foundation): 厦门市科技补助项目(2022CXY0310,2022CXY0303)

作者(Author): 石亚芳,朱艳冰,刘瑾琰,陈艳红,杨远帆,姜泽东,倪辉,李鹤宾

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