摘 要
本文旨在探讨火麻仁对发酵乳品质的综合影响，通过理论分析与实践验证，揭示了火麻仁作为功能性添加剂在提升发酵乳营养价值、改善发酵特性、增强抗氧化活性及优化感官品质方面的潜力。研究首先概述了火麻仁的营养特性与健康效益，包括其丰富的脂肪酸、蛋白质、矿物质及膳食纤维等营养成分，以及润肠通便、调节血脂、增强免疫力等健康功能。随后，基于火麻仁的营养成分基础，深入分析了其对乳酸菌生长、发酵乳抗氧化活性及感官品质的具体影响机制。实验结果表明，火麻仁的添加不仅显著提高了发酵乳中必需氨基酸的含量和矿物质的生物可利用性，还促进了乳酸菌的增殖，改善了发酵乳的发酵特性和稳定性。同时，火麻仁中的抗氧化物质在发酵过程中得到有效释放与活化，显著提升了发酵乳的抗氧化能力。此外，火麻仁的加入还改善了发酵乳的色泽、口感及风味协调性，提升了产品的整体感官品质。本研究为开发具有更高营养价值和健康功能的新型发酵乳制品提供了科学依据和技术支持。
关键词：火麻仁;发酵乳;营养成分;发酵特性;抗氧化活性;感官品质
Abstract
The purpose of this study was to investigate the comprehensive effects of hemp seed on the quality of fermented dairy products. Through theoretical analysis and practical verification, the potential of hemp seed as a functional additive in improving the nutritional value of fermented milk, improving fermentation characteristics, enhancing antioxidant activity and optimizing sensory quality was revealed. Firstly, the nutritional characteristics and health benefits of hemp seed were summarized, including its rich fatty acids, proteins, minerals, dietary fiber and other nutrients, as well as its health functions such as moistening bowel, regulating blood lipids, and enhancing immunity. Then, based on the nutritional composition of hemp seed, the specific mechanism of its influence on the growth of lactic acid bacteria, antioxidant activity and sensory quality of fermented milk was deeply analyzed. The experimental results showed that the addition of hemp seed not only significantly increased the content of essential amino acids and the bioavailability of minerals in the fermented milk, but also promoted the proliferation of lactic acid bacteria and improved the fermentation characteristics and stability of the fermented milk. At the same time, the antioxidant substances in hemp seed were effectively released and activated during the fermentation process, which significantly improved the antioxidant capacity of fermented milk. In addition, the addition of hemp seed also improved the color, taste and flavor coordination of the fermented milk, and improved the overall sensory quality of the product. This study provides scientific basis and technical support for developing new fermented dairy products with higher nutritional value and health function.
Keywords：Hemp seed; Fermented milk; Nutrient composition; Fermentation characteristics; Antioxidant activity; Sensory quality
目 录
引 言 1
第一章 火麻仁的营养特性与健康效益 2
1.1 丰富的营养成分 2
1.2 润肠通便的功效 2
1.3 调节血脂与保护心血管 2
1.4 增强免疫力与抗衰老 3
第二章 火麻仁对发酵乳品质影响的理论基础 4
2.1 火麻仁的营养成分基础 4
2.2 火麻仁对乳酸菌生长的影响 4
2.3 火麻仁对发酵乳抗氧化活性的影响 4
2.4 火麻仁对发酵乳感官品质的影响 5
第三章 火麻仁对发酵乳品质的影响 6
3.1 营养成分的增强 6
3.2 发酵特性的改善 6
3.3 抗氧化活性的提升 8
3.4 感官品质的改善 9
结 论 10
参考文献 11
致 谢 12
