中图分类号：TS252.51 文献标志码：A 文章编号：1000-9973（2025）07-0031-12

DOI：10.3969/j.issn.1000-9973.2025.07.005

Optimization of Formula of Edible Dock Milk Beverage and Study on Antioxidant Activity

ZHAO De-xiu， YANG Xiao-jun*， JING Lei， YANG Dong-mei， LIANG Qin-lan， CHEN Li （Collge of Food Science and Pharmacy，Xinjiang Agricultural University，Urumqi 83oo52，China）

Abstract：The formula of edible dock milk beverage is optimized by single factor test and response surface test，and the quality and antioxidant activity of the product are determined. With the sensory score as the index，the main ingredients of milk beverage are optimized. With centrifugal precipitation rate and stability coeficient as the indexes，the stabilizer is optimized. The nutrients，microbial content and in vitro antioxidant activity of milk beverage are determined. The results show that the formula of milk beverage is milk power addition amount of 5% ，edible dock extract addition amount of 0.8% ， erythritol addition amount of 7% ， lactic acid addition amount of 0.4% ， sodium carboxymethyl cellulose addition amount of 0.3% ， xanthan gum addition amount of 0.04% ，gellan gum addition amount of 0.04% and sodium citrate addition amount of 0.04% . The protein content of milk beverage is 1.22g/100g the fat content is 0.6g/100g ，the selenium element content is 0.054mg/kg ，the pH is 4.1，the sugar content is 9^∘Brix ，and the microbial content is within the limit of national standard. It has a certain scavenging capacity on DPPH，ABTS and superoxide anion radicals，and the scavenging rates of DPPH and ABTS radicals and total antioxidant capacityare higher than those of AD calcium milk.The results show that this formula is the best，the sensory score is high ，the centrifugal precipitation rate is low，the stability is good，and the in vitro antioxidant activity is good.

Key words： edible dock extract; acidic milk beverage; formula optimization;antioxidant activity

配制型含乳饮料是以乳或乳制品为原料，加入水以及白砂糖和/或甜味剂、酸味剂、果汁、茶、咖啡、植物提取液等调制而成的。酸性乳饮料的 pH 介于 3.8～ 4.2之间，蛋白质含量不低于 1% ，不仅兼具营养和风味，而且保留了酸爽的口感，受到广大消费者的喜爱。目前乳饮料的研究进展主要集中在稳定性、配方的优选及功效上。乳饮料稳定性的问题主要体现在蛋白沉淀和乳清分离上，通常添加复配的稳定剂提高其稳定性[1-4]。乳饮料在配方上与时俱进，追求低糖低卡，添加天然添加剂，使用植物基原料或添加功能性成分[5]，进而赋予其调节胃肠道、抗氧化、降血脂等功能，以满足不同人群的需求[6-9]

食叶草别名“蛋白草”，2021年被我国卫生健康委员会列为新食品原料。食叶草矿物质元素比较齐全，特别是镁、铁、铜、铝的含量较高； v_c 、SOD 酶、 V_E 等营养物质的含量丰富；此外，蛋白质含量为 30%～ 45% ，高居植物前列[10-11]；其不仅必需氨基酸含量高于大豆分离蛋白，而且富含药用氨基酸和呈味氨基酸（鲜味氨基酸、甜味氨基酸和芳香族氨基酸）[12]。食叶草具有调节“三高”、预防癌症、调节新陈代谢、抗氧化等营养保健作用及风味产品开发潜力，是潜在的植物蛋白质优质来源。食叶草易加工，干燥打磨成粉后即可加人到各种食品中。然而，食叶草在功能性食品领域的开发产品主要为食叶草养生大米、植物奶、固体饮料等，存在大量空白，亟待开发与创新[13-14]。

基于乳饮料的研究热点及食叶草潜在的开发优势，若将食叶草提取物添加到乳饮料中，在赋予产品色泽的同时，不仅可以提升其风味，而且有利于乳饮料的功能化。……