National Natural Science Foundation Youth Project; Anhui University Natural Science Project; National College students Innovation training Project
将微波改性制备、具有良好理化特性的燕麦麸水溶性膳食纤维（soluble dietary fiber, SDF）添加到发酵乳中，研究改性燕麦麸SDF对发酵乳乳酸菌活菌数、稳定性、pH值及酸度、凝乳时间、质构特性、感官品质、储能模量和损失模量以及抗氧化活性的影响。结果表明：添加4%的改性燕麦麸SDF可显著提高发酵乳中乳酸菌活菌数，改善质构特性（P < 0.05），有助于形成凝胶网状结构，缩短了凝乳时间，但过量添加会影响发酵乳的口感及稳定性。当燕麦麸SDF添加量为4%时，发酵乳的持水力最高达到94.82%，硬度、黏性、胶着性、弹性、内聚性最佳。发酵乳对DPPH自由基、羟自由基、超氧阴离子自由基的清除能力随着燕麦麸SDF添加量的增加而不断增强，最高可达到39.97%、62.30%、75.51%，显著高于空白对照组（P < 0.05）。改性燕麦麸SDF可显著改善发酵乳的品质及抗氧化活性，本研究可为燕麦麸SDF的应用及功能性发酵乳的开发提供理论依据。
In this paper, oat bran soluble dietary fiber (SDF) with good physical and chemical properties prepared by microwave modification was added to fermented milk, and study the effects of modified oat bran SDF on the number of live lactic acid bacteria stability, pH value and acidity, coagulation time, texture properties, sensory quality, energy storage modulus , loss modulus and antioxidant activity. The results indicated that 4% addition of oat bran SDF could significantly increase the number of living lactic acid bacteria in fermented milk, improved the texture properties, and helpful to form gel network structure and shorten the clotting time, but excessive addition would effect the taste and stability of fermented milk. When the addition of oat bran SDF was 4%, the highest water holding capacity of fermented milk was reached 94.82%, and the hardness, viscosity, adhesiveness, elasticity and cohesion were the best. The scavenging ability of fermented milk to DPPH radical, hydroxyl radical and superoxide anion radical increased with the increase of SDF content of oat bran, up to 39.97%, 62.30% and 75.51%, respectively, which were significantly higher than the blank control group (P < 0.05). Modified oat bran SDF can significantly improve the quality and antioxidant activity of fermented milk. This study can provides a theoretical basis for the application of oat bran SDF and the development of functional fermented milk.