凝固型大樱桃酸奶的工艺探究及其品质分析  

Study on technology of solidified cherry yogurt and analysis of its quality

作　　者：刘绪 李欣怡 刁英 金玉婷 龙晓钰 张华玲 LIU Xu;LI Xin-yi;DIAO Ying;JIN Yu-ting;LONG Xiao-yu;ZHANG Hua-ling(College of Chemistry and Life Science,Chengdu Normal University,Chengdu 611100,Sichuan,China;Sichuan Provincial Key Laboratory for Development and Utilization of Characteristic Horticultural Biological Resources,Chengdu 611100,Sichuan,China)

机构地区：[1]成都师范学院化学与生命科学学院,四川成都611100 [2]特色园艺生物资源开发与利用四川省高校重点实验室,四川成都611100

出　　处：《粮食与油脂》2024年第4期95-99,128,共6页Cereals & Oils

基　　金：四川省科技厅重点项目(2021YFN0108);国家创新创业训练计划项目(S202314389131)。

摘　　要：采用大樱桃和纯牛奶为原料发酵制备凝固型酸奶,在单因素试验基础上,通过响应面试验优化工艺条件。结果表明:最佳工艺条件为以蛋白质含量5%的纯牛奶质量为基准,大樱桃果浆添加量12.50%、复配甜味剂添加量6.50%、安琪酸奶发酵剂老酸奶型为发酵剂、发酵剂添加量0.08 g/100 mL(以待发酵液体积计)、发酵时间为7.00 h。在此条件下,凝固型大樱桃酸奶味浓郁、口感浓厚细腻、呈均匀的浅粉色,感官评分为81.36,蛋白质含量为3.79%±0.01%,脂肪含量为2.53%±0.04%,酸度为(92.97±0.44)°T。The solidified yogurt was prepared by fermentation of cherry and pure milk,and the process conditions were optimized by response surface methodology on the basis of single factor test.The results showed that the optimal process conditions were based on the mass of pure milk with forotein content 5%,with the added amount of cherry fruit pulp 12.50%,the added amount of compound sweetener 6.50%,the starter of Angel yogurt old yogurt type as the starter,the added amount of starter was 0.08 g/100 mL(based on the volume of liquid to be fermented),and the fermentation time 7.00 h.Under these conditions,the solidified cherry yogurt had rich flavor,strong and delicate taste,light and uniform pink colour,sensory score was 81.36,protein content was 3.79%±0.01%,fat content was 2.53%±0.04%,and acidity was(92.97±0.44)°T.

关 键 词：大樱桃 凝固型酸奶 响应面试验 质构 持水率 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]