摘要
为研究椰子大米蛋白风味酸奶发酵工艺,以椰子汁和纯牛奶总质量为基准,固定菌种添加量为1%,通过单因素试验探究绵白糖添加量、大米蛋白添加量、椰子汁添加量、发酵时间、发酵温度对酸奶发酵感官品质的影响。以感官评分为响应值,采用响应面试验优化得到酸奶的最佳发酵工艺参数。结果表明:酸奶最佳发酵工艺条件为绵白糖添加量8%、大米蛋白添加量0.3%、椰子汁添加量41%、发酵时间8 h、发酵温度42℃。在此优化条件下,所得酸奶酸度71.84°T,蛋白质含量2.6 g/100 g,pH值4.27,持水力57.07%,感官评分92.1分,酸奶呈乳白色、有光泽,椰香、米香与乳酸香味协调,酸甜适宜,组织细腻。研究结果可为风味酸奶发酵工艺提供参考。
To study the fermentation process of coconut rice protein flavored yogurt,based on the total mass of coconut juice and pure milk,with a fixed bacterial strain addition of 1%,a single factor experiment was conducted to explore the effects of the addition of soft white sugar,rice protein,coconut juice,fermentation time,and fermentation temperature on the sensory quality of yogurt fermentation.Using sensory evaluation as the response value,the optimal fermentation process parameters for yogurt were optimized using response surface methodology.The results showed that the optimal fermentation process conditions for yogurt were 8%addition of soft white sugar,0.3%addition of rice protein,41%addition of coconut juice,8 hours of fermentation time,and 42℃fermentation temperature.Under these optimized conditions,the obtained yogurt has an acidity of 71.84°T,a protein content of 2.6 g/100 g,a pH value of 4.27,a water holding capacity of 57.07%,and a sensory score of 92.1.The yogurt is milky white and glossy,with a harmonious aroma of coconut,rice,and lactic acid.The acidity and sweetness are suitable,and the tissue is delicate.The research results can provide reference for the fermentation process of flavored yogurt.
作者
余森艳
韦巧
刘佩东
卢珍兰
夏继蓉
李志红
Yu Senyan;Wei Qiao;Liu Peidong;Lu Zhenlan;Xia Jirong;Li Zhihong(College of Chemical and Biological Engineering,Guangxi Minzu Normal University,Chongzuo 532200;Angel Yeast(Chongzuo)Co.,Ltd.,Chongzuo 532200)
出处
《粮食与食品工业》
2025年第1期47-53,共7页
Cereal & Food Industry
基金
广西高等教育本科教学改革工程项目(2024JGA363)
广西民族师范学院课程思政示范课程、教学名师和团队项目(KCSZSFKC202304)
广西民族师范学院教学改革研究项目(JGZD202208)。
关键词
椰子
大米蛋白
风味酸奶
响应面法
coconut
rice protein
flavored yogurt
response surface methodology
作者简介
余森艳,女,1977年出生,副教授,研究方向为发酵食品工艺及农产品加工;通讯作者:卢珍兰,女,1982年出生,高级工程师,研究方向为食品微生物与发酵工程。
