Liang Xiaolin, Ding Bo, Li Songxuan, Zhang Hao, Bai Jialin, Yang Jutian, Gao Dandan, Song Jiajia, Liu Hongna
Key Laboratory of Biotechnology and Bioengineering of State Ethnic Affairs Commission, Biomedical Research Center Northwest Minzu University Lanzhou China.
China-Malaysia National Joint Laboratory, Biomedical Research Center Northwest Minzu University Lanzhou China.
Food Sci Nutr. 2024 Nov 8;12(12):10370-10381. doi: 10.1002/fsn3.4589. eCollection 2024 Dec.
Different percentages of jujube yrup (0%, 3%, 6% and 9%) were incorporated into yak milk and fermented using the fermenting agent . The quality characteristics and antioxidant activity of the resulting yogurt were evaluated at days 0, 7, 14, 21 and 28. The results indicated that the pH and acidity of the yogurt were not significantly influenced by the varying additions of jujube syrup during storage ( > 0.05). However, the addition of jujube syrup significantly reduced the water-holding capacity of the yogurt ( < 0.05). Furthermore, the levels of jujube syrup were significantly and positively correlated with both antioxidant activity and free radical scavenging ability ( < 0.05). The live bacterial count of the yogurt decreased significantly by day 28, although the count of live lactic acid bacteria remained above 10 CFU/mL. Notably, yak yogurt with a 3% addition of jujube syrup achieved a favorable sensory score. The incorporation of jujube syrup resulted in a firmer texture and a more porous microstructure, demonstrating a higher degree of syneresis. Additionally, the inclusion of jujube syrup substantially diminished the animalic odor associated with yak milk, improved flavor acceptability and enhanced the antioxidative properties of yak yogurt. Therefore, yak yogurt augmented with jujube syrup represents a novel product with high nutritional value.
将不同比例（0%、3%、6%和9%）的枣糖浆添加到牦牛奶中，并使用发酵剂进行发酵。在第0天、第7天、第14天、第21天和第28天对所得酸奶的品质特性和抗氧化活性进行评估。结果表明，在储存期间，不同添加量的枣糖浆对酸奶的pH值和酸度没有显著影响（P>0.05）。然而，添加枣糖浆显著降低了酸奶的持水能力（P<0.05）。此外，枣糖浆的添加量与抗氧化活性和自由基清除能力均呈显著正相关（P<0.05）。尽管乳酸菌活菌数在第28天仍高于10⁶CFU/mL，但酸奶的活菌数在第28天显著下降。值得注意的是，添加3%枣糖浆的牦牛奶酸奶获得了良好的感官评分。添加枣糖浆使酸奶质地更紧实，微观结构更多孔，表现出更高程度的脱水收缩。此外，添加枣糖浆大大减少了与牦牛奶相关的膻味，提高了风味可接受性，并增强了牦牛奶酸奶的抗氧化性能。因此，添加枣糖浆的牦牛奶酸奶是一种具有高营养价值的新型产品。
