凝固型咖啡酸奶的研制  

Development of set coffee yogurt

作　　者：王宇星 王超 严文莉 郑梦林 祁勇刚 付诗鸣 高冰 胡勇 WANG Yuxing;WANG Chao;YAN Wenli;ZHENG Menglin;QI Yonggang;FU Shiming;GAO Bing;HU Yong(Research Center of Food Fermentation Engineering and Technology of Hubei,School of Biological Engineering and Food,Hubei University of Technology,Wuhan 430068,China)

机构地区：[1]湖北工业大学生物工程与食品学院湖北省食品发酵工程技术研究中心,湖北武汉430068

出　　处：《中国酿造》2020年第10期205-209,共5页China Brewing

基　　金：湖北工业大学2018年度大学生创新创业训练计划(201810500077)。

摘　　要：以全脂乳粉、脱脂乳粉、咖啡为主要原料,添加蔗糖,以安琪酵母8型菌为发酵剂,酸奶感官品质评分和酸奶黏度的综合评分为考察指标,采用正交试验方法对凝固型咖啡酸奶配方进行优化,得到最佳的发酵咖啡酸奶的工艺与配方。结果表明,在发酵温度为42℃条件下发酵6 h,脂肪含量3.4%,咖啡添加量1.0%,蔗糖添加量6%,8菌型发酵剂添加量0.1%,发酵后在4℃条件下冷藏24 h,获得的发酵酸奶的感官品质评分为89分,黏度为5640 m Pa·s,产品组织状态均匀,口感细腻,略带有咖啡香味,感官评价最佳。最佳发酵条件下的酸度为88°T,pH值为4.24,乳酸菌活菌数为1.25×10^8 CFU/m L,符合GB 19302-2010对酸奶品质的规定。Using whole and skimmed milk powder and coffee as the main raw material,by adding sucrose and using angel yeast strain 8 as fermentation starter and yogurt sensory quality score and yogurt viscosity comprehensive score as examining indexes,the set coffee yoghurt formula was optimized by orthogonal tests,and the optimal fermented coffee yogurt was optimized.The results showed that the yogurt sensory quality score was 89,the viscosity was 5640 mPa·s under the condition of fermentation temperature 42℃,time 6 h,fat content 3.4%,coffee 1.0%,sugar 6%,type 8 yeast inoculum 0.1%,refrigerated under 4℃for 24 h after fermentation.The product had uniform texture,delicate taste with hints of coffee aroma and the optimal sensory evaluation.Under the optimal fermentation conditions,the acidity,pH,and lactic acid bacteria were 88°T,4.24,and 1.25×10^8 CFU/ml,respectively,which met the requirements of GB 19302—2010 on the quality of yogurt.

关 键 词：咖啡 发酵酸奶 正交试验 感官评价 

分 类 号：TS254.5[轻工技术与工程—水产品加工及贮藏工程]