柚子汁豆奶粉发酵型植物酸奶的研制  

Preparation of Plants Yogurt Fermented by Soybean Milk Powder and Pomelo Juice

作　　者：刘淑秋 张楠 朱文秀 侯聚敏 LIU Shu-qiu;ZHANG Nan;ZHU Wen-xiu;HOU Ju-min(College of Food Science and Engineering,Changchun University,Changchun 130022,China;Zhejiang Liziyuan Food Co.,Ltd.,Jinhua 321031,China)

机构地区：[1]长春大学食品科学与工程学院,吉林长春130022 [2]浙江李子园食品股份有限公司,浙江金华321031

出　　处：《中国果菜》2021年第7期34-41,共8页China Fruit & Vegetable

基　　金：中国博士后科学基金第65批面上资助项目(2019M651212);吉林省教育厅“十三五”科学技术研究项目(JJKH20191208KJ);长春大学科研培育项目春蕾基金项目(2019JBC26L35、2019JBC26L36);长春大学攀登计划(2020JBD26L45)。

摘　　要：发酵型植物酸奶成本低、营养丰富,可成为动物基乳饮料的替代品,但在我国仍处于发展初期。为开发一种发酵型植物酸奶,本研究以双重植物(柚子汁、豆奶粉)为基底原料,采用乳酸菌进行发酵,以掩盖豆腥味,考察了发酵剂种类、稳定剂种类及添加量、柚子汁/水比例、发酵时间等因素,以产品的滴定酸、硬度和感官评价为指标,通过正交试验,优化柚子汁豆奶粉发酵型植物酸奶的配方。结果表明,柚子汁豆奶粉发酵型植物酸奶的最佳配方为柚子汁和水比例1∶9(mL/mL),柚子汁和水的总体积为200 mL,黄原胶0.4 g,维维豆奶粉25 g,发酵剂为0.2 g川秀发酵菌,在42℃下发酵7 h,可研制出色泽均匀、组织状态良好、香气协调的复合型植物酸奶。Plants yogurt have low cost and rich nutrition,which can be used as a substitute for animal-based milk drinks,but they are still in the early stage of development in China.Therefore,in this study,a plant yogurt was developed by using double plant substrates(pomelo juice and soybean milk powder)as raw materials and using lactic acid bacteria for fermentation to conceal the fishy smell of beans.The type of starter culture,the type and amount of stabilizer,the ratio of pomelo juice to water,the fermentation time and other factors were investigated.The titrated acid,hardness and sensory evaluation of the product were taken as indexes,the orthogonal test was conducted to optimize the formula of pomelo juice soybean milk powder plants of yogurt.The results showed that the best formula of fermented plants yoghurt with pomelo juice and soybean milk powder was as follows:the ratio of pomelo juice to water was 1∶9(mL/mL),the total volume of pomelo juice/water was 200 mL,the addition amount of xanthan gum was 0.4 g,Vivian bean milk was 25 g,the starter was 0.2 g"Chuanxiu"fermentation bacteria,and the fermentation was carried out at 42℃for 7 h.The compound plants yoghurt with uniform color,good tissue state and harmonious aroma can be developed.

关 键 词：柚子汁 豆奶粉 发酵型 植物酸奶 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]