一种发酵乳调味酱的研制  

Development of a Fermented Milk Seasoning Sauce

作　　者：孙爱娣 袁艳 王雪峰[1,2] 董文明 普岳红[1,2] 范江平[1,2] 黄艾祥 SUN Ai-di;YUAN Yan;WANG Xue-feng;DONG Wen-ming;PU Yue-hong;FAN Jiang-ping;HUANG Ai-xiang(College of Food Science and Technology,Yunnan Agricultural University,Kunming 650201,China;Yunnan Provincial Engineering Technology Research Center for Processing of Livestock Products,Kunming 650201,China)

机构地区：[1]云南农业大学食品科学技术学院,昆明650201 [2]云南省畜产品加工工程技术研究中心,昆明650201

出　　处：《中国调味品》2023年第2期97-102,119,共7页China Condiment

基　　金：云南省重大专项(202102AE090027);云南省现代农业奶牛产业技术体系资助项目(2019KJTX0014)。

摘　　要：实验以牛乳为原料,配以黑胡椒、花椒等香辛料制成发酵乳调味酱,并以感官评分为评价指标,在单因素实验基础上设计响应面实验分析优化其最佳加工工艺。结果表明,最佳加工工艺条件为发酵剂添加量0.2%、发酵时间14 h、发酵温度38℃、白砂糖添加量8.0%、乳清排出量20%、香辛料添加量2.6%、稳定剂添加量1.7%、海盐添加量1.9%、淡奶油添加量7.4%。在此条件下制得的发酵乳调味酱产品组织结构均匀,风味良好,口感绵密,有黑胡椒的特殊风味及香辛料香气,感官评分达到(92.8±1.4)分,其理化指标为pH 6.0、酸度61.4°T、蛋白质含量8.4 g/100 g、脂肪含量6.5 g/100 g、黏度4 411.7 mPa·s、持水力54.6%。In this experiment, with milk as the raw material, spices such as black pepper and Zanthoxylum bungeanum are used to make fermented milk seasoning sauce. With the sensory score as the evaluation index, the response surface experiment is designed on the basis of single factor experiment to analyze and optimize the optimal processing technology. The results show that the optimal processing technology conditions are starter addition amount of 0.2%, fermentation time of 14 h, fermentation temperature of 38 ℃, white granulated sugar addition amount of 8.0%, whey output of 20%, spice addition amount of 2.6%, stabilizer addition amount of 1.7%, sea salt addition amount of 1.9%, and light cream addition amount of 7.4%. Under such conditions, the obtained fermented milk seasoning sauce products have uniform tissue structure, good flavor, dense taste, special flavor of black pepper and aroma of spices. The sensory score reaches(92.8±1.4) points. The physicochemical indexes are pH 6.0, acidity 61.4 °T, protein content 8.4 g/100 g, fat content 6.5 g/100 g, viscosity 4 411.7 mPa·s, and water holding capacity 54.6%.

关 键 词：牛乳 发酵乳 调味酱 香辛料 感官评价 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]