花生蛋白酸奶工艺条件的研究  

Processing condition of peanut protein yogurt

作　　者：赵凯艳[1] 魏安池[1] 郑彦芳[1] 宋海东[1] 

机构地区：[1]河南工业大学粮油食品学院,河南郑州450001

出　　处：《粮食与饲料工业》2014年第6期27-30,共4页Cereal & Feed Industry

摘　　要：在花生蛋白液中添加10%的牛奶,以感官评分为指标,对花生酸奶的生产工艺条件进行正交优化。实验结果表明:加糖量对花生酸奶感官评分的影响最显著,其次为花生分离蛋白的质量分数,发酵菌种的接种量影响最小。花生酸奶生产的最佳工艺条件为:花生蛋白质量分数4%,加糖量为12%,接种量为0.08%,发酵时间为14h。Adding 10% milk into peanut protein solution, the processing technology based on sensory evaluation was opti- mized. The results showed that： sugar addition had the most significant effect on sensory evaluation,followed by peanut protein concentration,and inoculation amount had the minimum effect. The optimum process conditions for preparation of peanut yo- ghurt were determined as follows：peanut protein concentration 4 %, sugar addition 120%,inoculation amount 0.08%and fermen- tation time 14 h.

关 键 词：花生蛋白 酸奶 工艺条件 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]