【摘要】 为提高酸豆奶的品质和保健功能,以菊花和大豆为原料进行了菊花酸豆奶的工艺优化和抗氧化性研究。通过单因素实验和正交实验,以感官评分、p H值、黄酮质量浓度、DPPH自由基清除率为评价指标,得出菊花酸豆奶的最佳发酵条件。结果表明,该产品不仅具有菊花的清香和大豆的香味,而且增加了菊花黄酮等抗氧化成分,提高了酸豆奶的保健功能。更多还原

【Abstract】 In order to improve the quality and health-care functions of sour soymilk, the process optimization and antioxidant property of lactic acid bacteria-fermented sour soymilk prepared using chrysanthemum and soy were investigated. By the single-factor and orthogonal experiment, we selected sensory score, p H, concentration of flavonoids and DPPH radical scavenging rate as evaluation index and obtained the best fermented condition. Results showed, that the product had the chrysanthemum fragrance and the smell of soy, and increased flavonoids of chrysanthemum and other antioxidants, improving the health-care functions of sour soymilk.更多还原