发酵条件对花生酸奶质地和酸度影响  

Effects of fermentation conditions on peanut youghurt texture and acidity

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：《粮食与油脂》2014年第7期54-57,共4页Cereals & Oils

摘　　要：以自制的花生分离蛋白为原料,不添加牛奶,经乳酸菌发酵制作花生酸奶。研究花生蛋白浓度、加糖量、灭菌条件、接种量和发酵时间对花生酸奶质地评分和酸度影响。结果表明:花生蛋白浓度、灭菌条件和发酵时间是影响花生酸奶质地的主要因素;加糖量、接种量和发酵时间对花生酸奶的酸度有明显影响。当花生蛋白浓度为4%,灭菌条件为115℃/15min,加糖量为8%,接种量为0.10%,发酵时间为7 h时,花生酸奶组织状态良好,质地评分较高。Peanut yoghurt was made of homemade peanut protein isolate fermented by lactic acid bacteria,without the addition of milk. The factors affecting on the texture score and acidity of peanut yoghurt,such as the peanut protein concentration,sugar addition,sterilization condition,inoculation quantity and fermentation time were studied. The results showed that the peanut protein concentration, sterilization condition and fermentation time were the main factors influencing the peanut yoghurt texture score. Sugar addition,inoculation quantity and fermentation time would seriously influence the acidity of peanut yoghurt. The peanut yogurt prepared under the following conditions could have better organization and higher texture score：peanut protein concentration 4%,sterilization condition 115℃/15 min,sugar addition 8%,inoculation quantity 0.10%and fermentation time 7 h.

关 键 词：花生酸奶 发酵条件 质地评分 酸度 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]