响应面法优化鹰嘴豆-黑木耳多糖酸奶工艺及质构特性研究  

Optimization of processing of chickpea-Auricularia auricular polysaccharide yoghurt by response surface methodology and its texture characteristics

作　　者：吴迪 尚芯竹 白洋 康立宁[2] 吴琼 WU Di;SHANG Xin-zhu;BAI Yang;KANG Li-ning;WU Qiong(College of Food Science and Engineering,Changchun University,Changchun 130022,Jilin,China;Jilin Academy of Agricultural Sciences,Changchun 130033,Jilin,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]吉林省农业科学院加工中心,吉林长春130033

出　　处：《粮食与油脂》2022年第7期136-140,146,共6页Cereals & Oils

基　　金：吉林省科技发展计划项目重大科技专项(20200502003NC);长春大学科研培育项目(ZKQ201910)。

摘　　要：以黑木耳、鹰嘴豆为原料,利用复合菌粉进行发酵,以酸奶酸度为评价指标,利用响应面法优化复合酸奶的制备工艺。结果表明:当黑木耳多糖浸出液添加量15.53%、鹰嘴豆乳添加量9.34%、白砂糖添加量4.77%时,酸度为78.84°T。所得酸奶与普通酸奶相比,酸甜可口,风味独特,口感更好,营养更高,同时具有黑木耳及鹰嘴豆的特殊发酵香气。Auricularia auricular and chickpea were used as raw materials for fermentation with compound bacterial powder.Taking the acidity of yogurt as the evaluation index,the preparation process of compound yogurt was optimized by response surface methodology.The results showed that when the amount of Auricularia auricular polysaccharide extract was 15.53%,chickpea milk was 9.34%and white granulated sugar was 4.77%,the acidity was 78.84°T.Compared with ordinary yogurt,the yogurt tasted sweet and sour,with it unique flavor,better taste and higher nutrition.At the same time,it had the special fermentation aroma of Auricularia auricular and chickpea.

关 键 词：黑木耳多糖 鹰嘴豆 发酵乳 流变学 

分 类 号：TS201.1[轻工技术与工程—食品科学]