摘要
以脱脂奶粉和慈梨浓缩汁为主要原料,保加利亚乳杆菌(Lactobacillus bulgaricus)和嗜热链球菌(Streptococcus thermophilus)(1∶1)为发酵剂,制备一种具有慈梨风味的褐色饮用型酸奶,通过单因素试验和响应面法确定其最佳发酵工艺。结果表明,炭烧慈梨酸奶的最佳发酵工艺为:褐变条件98 ℃、120 min,接种量3%,慈梨浓缩汁添加量6.5%,发酵时间7.5 h,低聚果糖添加量1%。此优化条件下制备的炭烧慈梨酸奶感官评分91.8分,色差2.19,酸度84 °T,蛋白质含量2.6%,黏度1 822.67 mPa·s。
Using skim milk powder and concentrated Ci pear juice as main raw materials, Streptococcus thermophilus and Lactobacillus bulgaricus (1∶1) as fermentation starters, the brown yogurt with Ci pear flavor was prepared, and the optimal fermentation process was determined by single factor experiments and response surface method. The results showed that the browning condition was 98 ℃ and 120 min, inoculum 3%, concentrated Ci pear juice addition 6.5%, fermentation time 7.5 h, fructo-oligosaccharide addition 1%. In this condition, the sensory evaluation of the Ci pear yogurt was 91.8, the chromatic aberration was 2.19, the acidity was 84 °T, the protein content was 2.6%, and the viscosity was 1 822.67 mPa·s.
作者
杨爽
王晓倩
单静
姜竹茂
徐舸
YANG Shuang;WANG Xiaoqian;SHAN Jing;JIANG Zhumao;XU Ge(College of Life Sciences,Yantai University,Yantai 264005,China)
出处
《中国酿造》
CAS
北大核心
2019年第6期207-211,共5页
China Brewing
基金
烟台大学大学生创新创业训练计划项目(201811066145)
关键词
慈梨
炭烧酸奶
响应面法
发酵工艺
优化
Ci pear
charcoal yogurt
response surface method
fermentation technology
optimization
