摘要
[目的]以脱脂乳粉、木糖醇、信阳毛尖茶为主要原料,研制出一款低脂低糖的保健型风味酸奶,并对产品品质进行检测。[方法]采用单因素试验和正交试验,以感官评定为指标,得到茶汤比例、菌种接种量、木糖醇比例、发酵时间的最佳生产工艺。[结果]茶汤添加量为15 mL/100 mL,菌种接种量为0.3%,木糖醇与白砂糖的比例为1∶2,在42℃的恒温条件下发酵8 h,加入0.8%的魔芋粉后熟24 h为最佳工艺配方。[结论]该配方生产的酸奶蛋白质含量为4.3%,脂肪含量为3.9%,酸度为82 oT,各项指标符合国家标准,口感细腻,酸甜可口,组织状态均匀,有发酵乳特有的香味和绿茶清香。
[Objective]A low-fat and low-sugar health flavored yogurt was developed using skimmed milk powder,xylitol,and Xinyang Maojian tea as supplementary materials,and the product quality was tested.[Method]Using skim milk powder as the main raw material and partially replacing white sugar with xylitol,Xinyang Maojian tea was selected to improve its flavor.Through single factor and orthogonal experiments,sensory evaluation was used as the indicator to obtain the optimal production process for Xinyang Maojian tea low sugar konjac yogurt tea soup ratio,bacterial inoculation amount,xylitol ratio,and fermentation time.[Result]When the addition amount of tea soup is 15 mL/100 mL,the inoculation amount is 0.3%and the ratio of xylitol to white sugar is 1∶2,the optimal process formula is obtained by fermenting at 42℃for 8 hours and adding 0.8%konjac powder for 24 hours.The yogurt has a delicate taste,sweet and sour taste,uniform organization,and a unique aroma of fermented milk and green tea fragrance.[Conclusion]Supplementary content:the yogurt produced by this formula has a protein content of 4.3%,fat content of 3.9%,acidity of 82 oT,and all indicators meet national standards.The taste is delicate,sweet and sour,and the tissue state is uniform.It has the unique aroma of fermented milk and green tea fragrance.
作者
吕静
刘海波
陈亚蓝
陈龙
桑大席
朱静
LV Jing;LIU Haibo;CHEN Yalan;CHEN Long;SANG Daxi;ZHU Jing(Xinyang Agriculture and Forestry University,School of Food Science,Engineering Technology Research Center for Comprehensive Utilization of Characteristic Food Resources in Dabie Mountain,Henan Xinyang 464000)
出处
《中国乳业》
2023年第9期114-118,共5页
China Dairy
基金
河南省自然科学基金项目(212300410228)
信阳农林学院高水平科研孵化器建设项目(FCL202014)
信阳农林学院科技创新团队(XNKJTD-001)
信阳农林学院2019年度学校青年基金项目(2019LG002)
河南省高等学校重点科研项目计划(23A550015)。
关键词
信阳毛尖茶
酸奶
低糖低脂
感官评定
Xinyang Maojian tea
yogurt
low sugar and low fat
sensory evaluation
