摘要
本实验以脱脂乳粉作为原料,添加木糖醇、核桃青皮果胶以及抹茶粉,以期研制出一种低脂低糖的风味酸奶。通过单因素实验及响应面分析,以感官评价和持水率为评价指标,得到最佳工艺配方为:木糖醇添加量7.9%、抹茶添加量0.9%、果胶添加量0.18%、菌种接种量0.6g/kg,在42℃下发酵14 h。按照此配方生产出来的酸奶具有抹茶清香,呈现淡绿色泽,口感细腻、顺滑、组织均匀,其感官评分高达89分,持水率71.06%;酸度97.2°T;蛋白质含量4.1g/100g,无大肠杆菌检出,符合国家标准。
In this experiment,skimmed milk powder was used as raw material,adding xylitol,walnut green peel pectin and matcha powder to develop a low-fat and low sugar flavor yogurt.Through single factor test and response surface analysis,taking sensory evaluation and water holding rate as evaluation indexes,the optimal technological formula was obtained as follows:7.9%of xylitol,0.9%of matcha,0.18%of pectin,0.6g/kg of strain inoculation,and fermentation at 42℃for 14h.The yogurt produced according to this formula has a refreshing aroma of matcha,presenting a light green color,with a delicate,smooth taste,and even tissue.Its sensory score is as high as 89 points,and its water holding rate is 71.06%;Acidity 97.2°T.The protein content is 4.1g/100g,and no Escherichia coli has been detected,meeting national standards.
作者
吕静
王恩胜
朱静
李坤
陈龙
豆一阁
LV Jing;WANG En-sheng;ZHU Jing;LI Kun;CHEN Long;DOU Yi-ge(School of Food Science,Xinyang Agriculture and Forestry University,Engineering Technology Research Center for Comprehensive Utilization of Characteristic Food Resources in Dabie Mountain,Xin Yang 464000,China)
出处
《饮料工业》
2023年第4期36-43,共8页
Beverage Industry
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)
信阳农林学院科技创新团队(XNKJTD-001)。
关键词
核桃青皮果胶
抹茶粉
响应面分析
发酵酸奶
walnut green pectin
matcha powder
response surface Analysis
fermented milk
作者简介
吕静(1995-),女,助教,硕士,研究方向为天然产物化学与食品功能材料。E-mail:xyafulj@qq.com。
