搅拌型高粱酸奶加工工艺初探  

Preliminary study on developing the technology to make stirred sorghum yogurt

作　　者：温贺 石丽娟[1] 朱琴 张腾 尹梦娇 王艳胜 李新基[1] 朱俊玲[2] 张春来[1,3] 

机构地区：[1]山西农业大学农学院/山西省旱作农业与作物生态重点实验室,山西太谷030801 [2]山西农业大学食品科学与工程学院,山西太谷030801 [3]山西省农业科学院高粱研究所,山西晋中030600

出　　处：《山西农业大学学报（自然科学版）》2018年第2期71-76,共6页Journal of Shanxi Agricultural University(Natural Science Edition)

基　　金：国家自然科学基金面上项目(31470285);山西省自然科学基金重点项目(2014011004-1);山西省农科院博士基金项目(ybsjj1404);山西省百人计划项目(晋组2014-18)

摘　　要：[目的]探索制作高粱酸奶所需原料及其组合的效应,建立制作酸奶的最佳配方。[方法]按照"制作高粱浆→奶液准备→(蔗糖、乳酸菌)混合调配→加入高粱汁,搅拌→发酵高粱酸奶→搅拌型高粱酸奶"的加工流程制作,分别以高粱、鲜牛奶等原料进行单因素试验,在此基础上进行多因素正交试验,比较其效应。[结果]经综合比较,得到制作搅拌型高粱酸奶的最佳配方:高粱汁添加量为30%、蔗糖用量为7%、乳酸菌接种量为2%。白果皮较红果皮高粱籽粒制作的酸奶风味更佳。[结论]用最佳配方和白果皮高粱制作成功高粱酸奶,其具有高粱的独特色味以及乳酸的发酵型奶香味,且兼具高粱和牛奶的营养价值和风味。[Objective]The influence of different source materials on the flavor of sorghum yogurt was investigated in order to develop the best recipe.[Methods]The present study was conducted by following the production process"production of sorghum pulp → milk preparation → mix sucrose,lactic acid bacteria(Lactobacillus spp)and deployment→ adding sorghum juice,stirring→fermentation of sorghum yogurt→stirring sorghum yogurt".The influence of different content of both sorghum and fresh milk on yogurt quality was assessed by testing product flavors with orthogonal test.[Results]The best recipe to make stirred sorghum yogurt was comprised with the major ingredients of sorghum juice,sucrose and Lactobacillus at 30%,7%,and 2%,respectively.The flavor of sorghum yogurt made by white grain cultivar was better than red one.[Conclusion]The good sorghum yogurt recipe with unique color of sorghum,good smell and flavor,and nutritional value was successfully produced.

关 键 词：高粱 搅拌型酸奶 加工工艺 

分 类 号：S514[农业科学—作物学]