苦瓜酸奶的制作工艺  

The Production Technology of Bitter Gourd Yogurt

作　　者：吴量 殷琦 孙远东[1] 黄爱兰 陈晓嫚 曹凤红 WU Liang;YIN Qi;SUN Yuandong;HUANG Ailan;CHEN Xiaoman;CAO Fenghong(Bengbu Medical College,Bengbu,Anhui 233030,China)

机构地区：[1]蚌埠医学院,安徽蚌埠233030

出　　处：《农产品加工》2021年第10期30-33,共4页Farm Products Processing

基　　金：安徽省高等教育振兴计划专业结构优化调整与专业改造项目(2015ZYTZ032)。

摘　　要：为满足广大消费者对营养保健食品的需求,以苦瓜、纯牛奶为原料,通过发酵而制作出一款具有保健功能的苦瓜酸奶。以纯牛奶(市售)和苦瓜(市售)作为主要原料、甜菊糖苷作为甜味剂,首先通过单因素试验来确定合适的数值,然后利用正交法试验来确定优化的苦瓜酸奶制作工艺参数。将甜菊糖苷添加量、苦瓜滤液量、发酵时间和发酵温度作为4个因素,同时以苦瓜酸奶感官综合评定结果为指标,其中每一个因素选取3个适宜的数值来进行正交试验,以此确定苦瓜酸奶的制作工艺参数。结果表明,苦瓜酸奶的制作工艺参数为每100 mL的苦瓜酸奶中,所加入的苦瓜滤液4 g,甜菊糖苷0.04 g,乳酸菌发酵剂0.2 g,在42℃下发酵5 h口感最佳。该研究为开发苦瓜类食品的深加工而提供一定的参考依据,以此来实现传统酸奶的创新。To meet the needs of consumers for nutrition and health food,bitter melon and pure milk were fermented to produce bitter melon yoghurt with certain health function.Using pure milk and bitter gourd as main raw materials and stevia glycoside as sweetener,the processing parameters of bitter gourd yoghurt were optimized by single factor test and orthogonal test.With balsam pear yogurt fermentation achieved as the evaluation index,the sensory evaluation results of finished products were selected balsam pear filtrate volume,stevia glycoside content,fermentation time and fermentation temperature,four factors,each factor we have selected the three more suitable quantity,to the orthogonal experiment,in order to determine the optimal brewing process of balsam pear yogurt.The results showed that the best production techniques of balsamic pear yogurt were 4 g/100 mL of balsamic pear filtrate,0.04 g/100 mL of stevia glycoside,0.2 g/100 mL of lactobacillus starter,and 42℃for 5 h.The bitter melon yoghurt made under this condition had a good taste and was well received by tasters.This study provided some references for the development of bitter gourd as a functional food for further processing,so as to realize the innovation of traditional yogurt.

关 键 词：苦瓜 酸奶 甜菊糖苷 发酵 工艺优化 

分 类 号：TS252.4[轻工技术与工程—农产品加工及贮藏工程]