关键词: 大麦若叶粉；燕麦粉；植物基酸乳；正交试验；配方优化

Abstract: Plant-based yogurt, fermented by a lactic acid bacterial starter culture, was developed from barley grass powder and oat powder as the main raw materials, supplemented with soy protein isolate (SPI) and sucrose. Single-factor and orthogonal array experiments were conducted to investigate the effects of barley grass powder addition, oat powder-to-water ratio, starter culture addition, and SPI addition on the acidity and sensory score of the yogurt, and the optimal formulation was determined. The physicochemical and microbiological parameters, water-holding capacity, texture properties, bioactive constituents and antioxidant capacity were measured. The results showed that under the optimal conditions of 1.5% barley grass powder addition, 1:14 (g/mL) oat powder-to-water ratio, 0.2% starter culture addition, and 1.5% SPI addition, the yogurt exhibited a sensory score of 92.82, acidity of 73.25 °T, pH value of 4.38, water-holding capacity of 68.42%, viable bacterial count of 3.15 × 107 CFU/g, total flavonoid content of 46.3 mg/100 g, total phenol content of 81.2 mg/100 g, 1,1-diphenyl-2-picrylhydrazyl radical scavenging rate of 76.2%, hydroxyl radical scavenging rate of 74.5%, and ferric reducing antioxidant power of 71.5 mmol/L. The product demonstrated a uniform texture, smooth and delicate mouthfeel, harmonious flavor, and no suspended particles, and possessed the distinctive flavors of barley grass and oats. All quality indices complied with the relevant national standards.

Key words: barley grass powder; oat powder; plant-based yogurt; orthogonal array experiments; formulation optimization