红枣酸羊乳研制及其后酸化控制研究  

Study on preparation and acid control of jujube sour goat milk

作　　者：郭芳 GUO Fang(Department of Life Science,Lüliang University,Lüliang 033000)

机构地区：[1]吕梁学院生命科学系,吕梁033000

出　　处：《中国食品添加剂》2022年第9期167-176,共10页China Food Additives

基　　金：山西省高等学校科技创新项目(2020L0703);吕梁市科技重点研发项目(2019NYGG32);吕梁学院教改项目(XJJG202116)。

摘　　要：以羊奶粉为主要原料,经过单因素试验确定了对红枣酸羊乳品质影响最大的三个因素,经过响应面试验优化工艺条件,对其质构特性进行分析来确定红枣酸羊乳的最佳配方。通过降低温度和发酵后添加不同浓度的山梨酸钾两种方式抑制后酸化,确定最优工艺。结果可得,最佳配方是:红枣汁的添加量12.2%,白砂糖添加量为4.8%,乳酸菌添加量为0.4%,发酵时间8h;感官评分为94.92分,内聚性为0.5、弹性0.31mm、胶粘性0.2N、咀嚼性0.05mj,此条件下红枣酸羊乳入口细腻、酸甜适中。温度被迅速降至5℃和添加0.3%的山梨酸钾均可以有效控制后酸化现象,且降低温度至5℃时抑制后酸化能力最强。将pH控制在5.5左右,贮存过程中酸度相对稳定,此时所得产品酸度适中,口感较好。Goat milk powder was used as the main raw material, three factors that had the greatest influence on the quality of date Jujube sour goat milk were determined by single factor test,and the formula of date Jujube sour goat milk was determined by optimizing the process conditions and analyzing its texture characteristics through response surface method. The post-acidification was inhibited by lowering the temperature and adding potassium sorbate after fermentation,different concentration of potassium sorbate was used to select the optimal process. The results showed that the optimal formula was as follows :jujube juice 12.2%,granulated sugar 4.8%,lactic acid bacteria 0.4%,fermentation time 8h. The sensory score was 94.92 under the above conditions and the cohesion of the milk was 0.5,the elasticity was 0.31mm,the adhesion was 0.2N,and the masticability was 0.05MJ. Under these conditions,the Jujube sour goat milk was exquisite with moderate sweet and sour taste. Acidification can be effectively controlled by lowering the temperature to 5℃ and adding 0.3% potassium sorbate. The post-acidification inhibition was the strongest when the temperature was lowered to 5℃. When pH value was controlled at about 5.5,acidity was relatively stable during storage,the product had a moderate acidity and good taste.

关 键 词：红枣 酸羊乳 后酸化 山梨酸钾 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]