乳业科学与技术 ›› 2026, Vol. 49 ›› Issue (3): 25-32.DOI: 10.7506/rykxyjs1671-5187-20260205-009

• 加工工艺 • 上一篇    

燕麦粉、大麦若叶粉复合酸乳配方优化及品质分析

白岩晓, 王艺潼, 朱晶   

  1. 沈阳师范大学粮食学院,辽宁 沈阳 110034
  • 发布日期:2026-07-06
  • 基金资助:
    教育部高等教育司国家级大学生创新创业训练计划项目（202510166010）

Formulation Optimization and Quality Analysis of Oat-Barley Grass Powder Composite Yogurt

BAI Yanxiao, WANG Yitong, ZHU Jing*   

  1. To develop high-quality functional plant-based yogurt, composite yogurt was fermented with oat powder and barley grass powder as main raw materials, supplemented with soy protein isolate (SPI), sucrose and lactic acid bacteria. Single-factor experiments and orthogonal array experiments were conducted to explore the effects of barley grass powder addition, oat powder-to-water ratio, starter culture addition and SPI addition on the acidity and sensory quality of composite yogurt, so as to optimize the optimal formula and process. The physicochemical properties, microbial indexes, texture characteristics, water-holding capacity, active ingredients and antioxidant properties of the product were systematically determined. The optimal process parameters were obtained as follows: barley grass powder addition 1.5%, oat powder-to-water ratio 1:14 (g/mL), starter culture addition 0.2%, and SPI addition 1.5%. Under these conditions, the product had a sensory score of 92.82, acidity of 73.25 °T, pH value of 4.38, water-holding capacity of 68.42%, and the viable count of lactic acid bacteria was 3.15×10? CFU/g. The contents of total flavonoids and total phenols were 46.3 mg/100 g and 81.2 mg/100 g respectively, with excellent DPPH radical scavenging rate, hydroxyl radical scavenging rate and ferric reducing antioxidant power. The product had uniform and delicate texture, harmonious flavor, no particles and water precipitation, and all indexes met national and industry standards. The study confirms the functional synergistic effect of oats and barley grass, providing technical support for the development and application of whole-grain functional plant-based fermented milk.
  • Online:2026-07-06

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摘要： 为开发高品质功能性植物基酸乳，以燕麦粉、大麦若叶粉为主要原料，搭配大豆分离蛋白（SPI）、蔗糖与乳酸菌发酵制备复合酸乳。通过单因素试验与正交试验，探究大麦若叶粉添加量、燕麦粉料液比、发酵剂添加量、SPI添加量对复合酸乳酸度及感官品质的影响，优化最佳配方与工艺，并系统测定产品理化、微生物、质构、持水力、活性成分及抗氧化性能。结果得出最优工艺参数：大麦若叶粉添加量1.5%、燕麦粉与水料液比1∶14（g/mL）、发酵剂添加量0.2%、SPI添加量1.5%。在此条件下，产品感官评分92.82、酸度73.25 °T、pH值4.38、持水力68.42%，乳酸菌活菌数达3.15×10? CFU/g；总黄酮、总酚含量分别为46.3 mg/100 g、81.2 mg/100 g，DPPH、羟自由基清除率及铁离子还原抗氧化能力表现优异。所得产品组织均匀细腻、风味协调，无颗粒与析水问题，各项指标均符合国家及行业标准。研究证实燕麦与大麦若叶具有功能协同作用，为全谷物功能性植物基发酵乳的开发应用提供技术支撑。

关键词: 大麦若叶粉；燕麦粉；植物基酸乳；正交试验；配方优化；抗氧化活性

Abstract: barley grass powder; oat powder; plant-based yogurt; orthogonal experiment; formulation optimization; antioxidant activity

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