花生基发酵酸奶的工艺优化  

Process optimization of peanut-based fermented yoghurt

作　　者：郑丽敏 徐紫薇 丁琳 常亮 赵飞 韩金宏[1] ZHENG Limin;XU Ziwei;DING Lin;CHANG Liang;ZHAO Fei;HAN Jinhong(Weifang University of Science and Technology,Shandong Weifang 262700,China)

机构地区：[1]潍坊科技学院,山东潍坊262700

出　　处：《食品工程》2023年第4期26-30,共5页Food Engineering

基　　金：潍坊科技学院高层次人才科研启动资金项目(KJRC2020010)。

摘　　要：以花生为主要原材料,辅以适当的椰浆,研究纯植物蛋白发酵酸奶的最佳工艺条件,将单因素试验与正交试验相结合,对辅料添加量及发酵条件进行优化,获得最佳的花生基发酵乳加工工艺。试验结果表明,花生先经烤箱120℃、15 min烘烤,再按料液比花生与水配比1∶5,制得花生浆作为发酵基底。优化得到花生基发酵酸奶最佳工艺条件为:椰浆添加量25%,白砂糖添加量5 g/100 mL(并辅以少量木糖醇),菌粉添加量0.3 g/100 mL,发酵时间9 h。此条件下制得的花生基发酵酸奶酸甜适宜、风味独特、黏稠度适中,易被大部分人所接受。With peanut as the main raw material,supplemented by appropriate coconut milk,the optimal process conditions of pure vegetable protein fermented yogurt were studied.The single factor test and orthogonal test were combined to optimize the additive amount of auxiliary materials and fermentation conditions,and the best processing technology of peanut based fermented milk was obtained.The test results showed that the peanuts were roasted at 120℃for 15 min.Then according to the ratio of solid to liquid 1∶5,peanut pulp was prepared as the fermentation base.The optimal process conditions were as follows:25%coconut milk,5 g/100 mL sugar,0.3 g/100 mL bacterial powder,9 h fermentation time.The peanut-based fermented yogurt prepared under this condition has the characteristics of sweet and sour,unique flavor and moderate viscosity,and was easily accepted by most people.

关 键 词：花生 酸奶 植物酸奶 工艺优化 

分 类 号：TS252.42[轻工技术与工程—农产品加工及贮藏工程]