Article(id=1297139235258126952, tenantId=1146029695717560320, journalId=1296801528146919473, issueId=1297139203754709410, articleNumber=null, orderNo=null, doi=10.12377/1671-4393.26.06.15, pmid=null, cstr=null, oa=null, hot=null, price=null, onlineType=0, articleFormat=0, articleType=null, articleTypeStr=null, receivedDate=null, receivedDateStr=null, revisedDate=null, revisedDateStr=null, acceptedDate=null, acceptedDateStr=null, onlineDate=1787191693366, onlineDateStr=2026-08-20, pubDate=1782316800000, pubDateStr=2026-06-25, doiRegisterDate=null, doiRegisterDateStr=null, onlineIssueDate=1787191693366, onlineIssueDateStr=2026-08-20, onlineJustAcceptDate=null, onlineJustAcceptDateStr=null, onlineFirstDate=null, onlineFirstDateStr=null, sourceXml=null, magXml=null, createTime=1787191693366, creator=13701087609, updateTime=1787191693366, updator=13701087609, issue=Issue{id=1297139203754709410, tenantId=1146029695717560320, journalId=1296801528146919473, year='2026', volume='', issue='6', pageStart='3', pageEnd='156', issueExtLink='null', onlineDate='null', pubDate='1782316800000', pubDateStr='2026-06-25', beforeIssueId=null, nextIssueId=null, price=null, status=1, issueComplete=1, articleOrder=1, issueType=1, specialIssue=null, createTime=1787191685856, creator='13701087609', updateTime=1787192210976, updator='13701087609', preIssue=null, nextIssue=null, articleTotal=null, ext={EN=IssueExt(id=1297141406343131394, tenantId=1146029695717560320, journalId=1296801528146919473, issueId=1297139203754709410, language=EN, specialIssueTitle=, coverIllustrator=null, specialIssueEditor=, specialIssueAbout=), CN=IssueExt(id=1297141406343131395, tenantId=1146029695717560320, journalId=1296801528146919473, issueId=1297139203754709410, language=CN, specialIssueTitle=, coverIllustrator=null, specialIssueEditor=, specialIssueAbout=)}, issueFiles=null, downloadFileDto=null}, startPage=117, endPage=126, ext={EN=ArticleExt(id=1297139235501396585, articleId=1297139235258126952, tenantId=1146029695717560320, journalId=1296801528146919473, language=EN, title=Optimization of Preparation Process and Quality Characteristics of White Kidney Bean Plant-based Yogurt, columnId=1297134040566489772, journalTitle=China Dairy, columnName=DAIRY INDUSTRY, runingTitle=null, highlight=null, articleAbstract=
[Objective]

This study used white kidney bean cooked powder as the raw material to investigate the effects of the ratio of ingredients on the physicochemical properties, sensory evaluation, and antioxidant activity of white kidney bean plant-based yogurt.

[Method]

By setting different ratios of ingredients (1∶6, 1∶8, 1∶10, 1∶12, 1∶14) , the pH value, water holding capacity, particle size, zeta potential, total flavonoid content, antioxidant activity (DPPH and ABTS⁺ free radical scavenging rate) , and sensory evaluation of yogurt were explored.

[Result]

As the ratio of ingredients decreased, the total soluble solids and total flavonoid contents in the yogurt and its antioxidant activity showed a downward trend, and reached the lowest level at a ratio of 1∶14. When the ratio of ingredients was 1∶10, the system exhibited the best stability and sensory quality, specifically: pH value of 4.48, water holding capacity of 43.60%, particle size of 481.1 nm, zeta potential of 25.59 mV, and sensory evaluation of 81.7 points.

[Conclusion]

The white kidney bean yogurt prepared under the condition of a 1∶10 ratio of ingredients achieved the optimal balance in terms of physicochemical stability, sensory quality, and antioxidant activity.

, authors=Jiaxue WANG1, 2, Yichen HU1, Lei WANG1, Liang ZOU1, *, Guixing REN1, 2, *, authorsList=Jiaxue WANG, Yichen HU, Lei WANG, Liang ZOU, Guixing REN, authorCompany=null, correspAuthors=Liang ZOU, Guixing REN, authorNote=null, correspAuthorsNote=null, copyrightStatement=null, copyrightOwner=null, extLink=null, articleAbsUrl=null, sourceXml=null, magXml=null, pdfUrl=null, pdf=null, pdfFileSize=null, pdfExtLink=null, richHtmlUrl=null, mobilePdfUrl=null, reviewReport=null, pdfFirstPage=null, abstractGraph=null, abstractGraphContent=null, abstractVideo=null, citation=null, cebUrl=null, magXmlContent=null, mapNumber=null, fund=null), CN=ArticleExt(id=1297139235820163690, articleId=1297139235258126952, tenantId=1146029695717560320, journalId=1296801528146919473, language=CN, title=白芸豆植物基酸奶的制备工艺优化与品质特性研究, columnId=1297134041350824622, journalTitle=中国乳业, columnName=乳品加工, runingTitle=null, highlight=null, articleAbstract=
[目的]

本研究以白芸豆熟粉为原料,探究料液比对白芸豆植物基酸奶的理化性质、感官评价和抗氧化活性的影响。

[方法]

通过设置不同的料液比(1∶6、1∶8、1∶10、1∶12、1∶14),探究酸奶的pH值、持水力、粒径、zeta电位、总黄酮含量、抗氧化活性(DPPH与ABTS⁺自由基清除率)和感官评价变化。

[结果]

随着料液比的降低,酸奶中总可溶性固形物和总黄酮含量及其抗氧化活性均呈下降趋势,并在料液比为1∶14时降至最低。当料液比为1∶10时,体系表现出最佳稳定性与感官品质,具体表现为:pH值为4.48、持水力为43.60%,粒径为481.1 nm,zeta电位为25.59 mV,感官评价为81.7分。

[结论]

料液比为1∶10的条件下制备的白芸豆酸奶,其理化稳定性、感官品质及抗氧化活性达到最优平衡。

, authors=王佳雪1, 2, 胡一晨1, 王蕾1, 邹亮1, *, 任贵兴1, 2, *, authorsList=王佳雪, 胡一晨, 王蕾, 邹亮, 任贵兴, authorCompany=null, correspAuthors=邹亮, 任贵兴, authorNote=

王佳雪(2002-),女,山西忻州人,在读硕士,研究方向为杂粮营养与功能

胡一晨(1987-),女,浙江杭州人,博士,教授,研究方向为食品营养与加工特性分析

王蕾(1996-),女,四川绵阳人,博士,副研究员,研究方向为杂粮加工与原料高值化利用。

, correspAuthorsNote=

*

邹亮(1979-),男,四川成都人,博士,二级教授,博士生导师,研究方向为杂粮的营养功能与大健康产品开发
任贵兴(1963-),男,山西兴县人,博士,研究员,博士生导师,研究方向为杂粮营养与功能。
, copyrightStatement=发表在《中国乳业》上的论文,视为将本论文的数字化复制权、发行权、汇编权及信息网络传播权许可给《中国乳业》使用。本刊已许可中国学术期刊(光盘版)电子杂志社、北京万方数据股份有限公司等多家单位在其相关数据库产品中以数字化方式复制、汇编、发行、信息网络传播本刊全文。作者向本刊提交文章发表的行为即视为同意我刊授权使用该文著作权。, copyrightOwner=null, extLink=null, articleAbsUrl=null, sourceXml=BL6c/wgR+KDNgMLelJH4vA==, magXml=wLJgFiWKnxo8nlvvpCOnzA==, pdfUrl=null, pdf=GWmSnQGXR+gU0GcbdnTntg==, pdfFileSize=2175739, pdfExtLink=null, richHtmlUrl=null, mobilePdfUrl=null, reviewReport=null, pdfFirstPage=null, abstractGraph=null, abstractGraphContent=null, abstractVideo=null, citation=null, cebUrl=null, magXmlContent=GBOTGaUeIi/xz6KxNZAL7w==, mapNumber=null, fund=null)}, authors=[Author(id=1297139236218622578, tenantId=1146029695717560320, journalId=1296801528146919473, articleId=1297139235258126952, orderNo=0, firstName=null, middleName=null, lastName=null, nameCn=null, orcid=null, stid=null, country=null, authorPic=null, dead=0, email=null, emailSecond=null, emailThird=null, correspondingAuthor=0, authorType=1, ext={EN=AuthorExt(id=1297139236302508661, tenantId=1146029695717560320, journalId=1296801528146919473, articleId=1297139235258126952, authorId=1297139236218622578, language=EN, stringName=Jiaxue WANG, firstName=Jiaxue, middleName=null, lastName=WANG, prefix=null, suffix=null, authorComment=null, nameInitials=null, affiliation=null, department=null, xref=1, 2, address=1.College of Food and Biological Engineering, Chengdu University, Chengdu Sichuan 610106
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白芸豆植物基酸奶的制备工艺优化与品质特性研究
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王佳雪 1, 2 , 胡一晨 1 , 王蕾 1 , 邹亮 1, * , 任贵兴 1, 2, *
中国乳业 | 乳品加工 2026,(6): 117-126
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中国乳业 |乳品加工 2026 , (6) : 117 -126
白芸豆植物基酸奶的制备工艺优化与品质特性研究
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王蕾(1996-),女,四川绵阳人,博士,副研究员,研究方向为杂粮加工与原料高值化利用。

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王蕾(1996-),女,四川绵阳人,博士,副研究员,研究方向为杂粮加工与原料高值化利用。

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王佳雪1, 2, 胡一晨1, 王蕾1, 邹亮1, *, 任贵兴1, 2, *
作者信息
  • 1.成都大学食品与生物工程学院,四川 成都 610106
  • 2.山西大学生命科学学院,山西 太原 030006
通讯作者:

*

邹亮(1979-),男,四川成都人,博士,二级教授,博士生导师,研究方向为杂粮的营养功能与大健康产品开发
任贵兴(1963-),男,山西兴县人,博士,研究员,博士生导师,研究方向为杂粮营养与功能。
作者简介:

王佳雪(2002-),女,山西忻州人,在读硕士,研究方向为杂粮营养与功能

胡一晨(1987-),女,浙江杭州人,博士,教授,研究方向为食品营养与加工特性分析

王蕾(1996-),女,四川绵阳人,博士,副研究员,研究方向为杂粮加工与原料高值化利用。

Optimization of Preparation Process and Quality Characteristics of White Kidney Bean Plant-based Yogurt
Jiaxue WANG1, 2, Yichen HU1, Lei WANG1, Liang ZOU1, *, Guixing REN1, 2, *
Affiliations
  • 1.College of Food and Biological Engineering, Chengdu University, Chengdu Sichuan 610106
  • 2.School of Life Science, Shanxi University, Taiyuan Shanxi 030006
出版时间: 2026-06-25 doi: 10.12377/1671-4393.26.06.15
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[目的]

本研究以白芸豆熟粉为原料,探究料液比对白芸豆植物基酸奶的理化性质、感官评价和抗氧化活性的影响。

[方法]

通过设置不同的料液比(1∶6、1∶8、1∶10、1∶12、1∶14),探究酸奶的pH值、持水力、粒径、zeta电位、总黄酮含量、抗氧化活性(DPPH与ABTS⁺自由基清除率)和感官评价变化。

[结果]

随着料液比的降低,酸奶中总可溶性固形物和总黄酮含量及其抗氧化活性均呈下降趋势,并在料液比为1∶14时降至最低。当料液比为1∶10时,体系表现出最佳稳定性与感官品质,具体表现为:pH值为4.48、持水力为43.60%,粒径为481.1 nm,zeta电位为25.59 mV,感官评价为81.7分。

[结论]

料液比为1∶10的条件下制备的白芸豆酸奶,其理化稳定性、感官品质及抗氧化活性达到最优平衡。

白芸豆  /  植物基酸奶  /  料液比  /  抗氧化活性  /  稳定性
[Objective]

This study used white kidney bean cooked powder as the raw material to investigate the effects of the ratio of ingredients on the physicochemical properties, sensory evaluation, and antioxidant activity of white kidney bean plant-based yogurt.

[Method]

By setting different ratios of ingredients (1∶6, 1∶8, 1∶10, 1∶12, 1∶14) , the pH value, water holding capacity, particle size, zeta potential, total flavonoid content, antioxidant activity (DPPH and ABTS⁺ free radical scavenging rate) , and sensory evaluation of yogurt were explored.

[Result]

As the ratio of ingredients decreased, the total soluble solids and total flavonoid contents in the yogurt and its antioxidant activity showed a downward trend, and reached the lowest level at a ratio of 1∶14. When the ratio of ingredients was 1∶10, the system exhibited the best stability and sensory quality, specifically: pH value of 4.48, water holding capacity of 43.60%, particle size of 481.1 nm, zeta potential of 25.59 mV, and sensory evaluation of 81.7 points.

[Conclusion]

The white kidney bean yogurt prepared under the condition of a 1∶10 ratio of ingredients achieved the optimal balance in terms of physicochemical stability, sensory quality, and antioxidant activity.

white kidney bean  /  plant-based yogurt  /  solid-to-liquid ratio  /  antioxidant activity  /  stability
王佳雪, 胡一晨, 王蕾, 邹亮, 任贵兴. 白芸豆植物基酸奶的制备工艺优化与品质特性研究. 中国乳业, 2026 , (6) : 117 -126 . DOI: 10.12377/1671-4393.26.06.15
Jiaxue WANG, Yichen HU, Lei WANG, Liang ZOU, Guixing REN. Optimization of Preparation Process and Quality Characteristics of White Kidney Bean Plant-based Yogurt[J]. China Dairy, 2026 , (6) : 117 -126 . DOI: 10.12377/1671-4393.26.06.15
  • 四川省高层次人才引进计划-天府学者项目(2022-17)
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doi: 10.12377/1671-4393.26.06.15
  • 首发时间:2026-08-20
  • 出版时间:2026-06-25
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四川省高层次人才引进计划-天府学者项目(2022-17)
作者信息
    1.成都大学食品与生物工程学院,四川 成都 610106
    2.山西大学生命科学学院,山西 太原 030006

通讯作者:

*

邹亮(1979-),男,四川成都人,博士,二级教授,博士生导师,研究方向为杂粮的营养功能与大健康产品开发
任贵兴(1963-),男,山西兴县人,博士,研究员,博士生导师,研究方向为杂粮营养与功能。
参考文献
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2种不同金属材料的力学参数

Family
属数
Number of
genus
种数
Number of
species
占总种数比例
Percentage of
total species (%)

Genus
种数
Number of
species
占总种数比例
Percentage of total
species (%)
鹅膏菌科Amanitaceae 2 11 5.26 鹅膏菌属 Amanita 10 4.78
小菇科 Mycenaceae 2 12 5.74 丝盖伞属 Inocybe 5 2.39
多孔菌科 Polyporaceae 8 14 6.70 蜡蘑属 Laccaria 5 2.39
红菇科 Russulaceae 3 23 11.00 小皮伞属 Marasmius 6 2.87
小菇属 Mycena 11 5.26
光柄菇属 Pluteus 5 2.39
红菇属 Russula 17 8.13
栓菌属 Trametes 5 2.39
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