摘要
采用正交试验和单纯形重心设计,以感官评分为指标,研究蓝莓核桃酸乳的最佳配方并对其理化、微生物指标和抗氧化活性进行检测分析。结果表明,酸乳的最佳发酵条件为在添加15 g乳粉的基准上,添加蓝莓汁10 g、核桃汁5 g、乳酸菌0.3 g、发酵8 h;建立各稳定剂配比与酸乳感官品质之间的回归模型,得到复合稳定剂最佳配比:海藻酸丙二醇酯26.9%,乙酰化二淀粉磷酸酯40.5%,羟丙基二淀粉磷酸酯32.6%。添加了蓝莓汁和核桃汁的酸乳口感丰富且具有抗氧化活性,提高了酸乳品质。
A formula for making blueberry walnut yogurt was optimized in terms of sensory index, the orthogonal test and simplex centroidal design, and its physicochemical, microbiological and antioxidant activities were analyzed. The results showed that the best recipe for making the blueberry walnut yogurt was 10 g blueberry juice, 5 g walnut juice, 0.3 g lactic acid bacteria, 15 g milk powder and the mixture allowed to ferment for 8 h. The regression model between the ratio of stabilizers and sensory quality of yogurt was established. According to the model, the optimal composition of the stabilizer for the yogurt is 26.9% for propylene glycol alginate, 40.5% for acetylation distarch phosphate, and 32.6% for hydroxypropyl distarch phosphate. The manufactured yogurt had plentiful tastes, antioxidant activity and good quality.
作者
康凌宇
李超
汤薇
孙会刚
张传丽
黄天姿
李同祥
KANG Lingyu;LI Chao;TANG Wei;SUN Huigang;ZHANG Chuanli;HUANG Tianzi;LI Tongxiang(Xuzhou Institute of Technology,Xuzhou 221018)
出处
《食品科技》
CAS
北大核心
2018年第12期78-82,共5页
Food Science and Technology
基金
江苏省高校自然科学研究重大项目(16KJA210001)
关键词
蓝莓
核桃
酸乳
优化
抗氧化活性
blueberry
walnut
yogurt
optimization
antioxidant activities
作者简介
康凌宇(1996-),女,硕士研究生,研究方向为天然产物化学和食品加工;通信作者:李同祥
