核桃紫米酸奶的研制及其品质分析  

Preparation and quality analysis of walnut and purple rice yogurt

作　　者：牟泓羽 李菜兰 吴波 陈蓉 盛军 赵存朝[1,2,3,4] 余智瑾 MU Hongyu;LI Cailan;WU Bo;CHEN Rong;SHENG Jun;ZHAO Cunchao;YU Zhijin(School of Food Science and Technology,Yunnan Agricultural University,Kunming 650201,China;Yunnan Plateau Agricultural Industry Research Institute,Kunming 650201,China;Yunnan Engineering Research Center of Food and Drug Agricultural University,Kunming 650201,China;Yunnan Key Laboratory of Precision,Nutrition and Personalized Food Manufacturing of Yunnan Agricultural University,Kunming 650201,China;Kunming Biological manufacturing Research Institute Co.,Ltd.,Kunming 650201,China)

机构地区：[1]云南农业大学食品科学技术学院,云南昆明650201 [2]云南省高原特色农业产业研究院,云南昆明650201 [3]云南农业大学食药同源资源开发利用教育部工程研究中心,云南昆明650201 [4]云南农业大学精准营养与个性化食品制造教育部重点实验室,云南昆明650201 [5]昆明生物制造研究院有限公司,云南昆明650201

出　　处：《中国酿造》2024年第4期179-185,共7页China Brewing

基　　金：云南省教育厅科研基金项目(2023Y1011);云南省省市一体化专项(202302AN360002);高层次科技人才及创新团队选拔专项(202305AS350025);云南省凤庆县核桃产业科技特派团(202204BI090012)。

摘　　要：为了研制一款植物基核桃紫米酸奶,以感官评分和酸度为评价指标,通过单因素试验考察核桃仁添加量、紫米添加量、羧甲基纤维素(CMC)添加量和发酵时间对酸奶品质影响,进一步结合响应面试验确定核桃紫米酸奶的最佳制作工艺条件,对成品酸奶品质进行综合分析,并与未发酵的紫米乳进行对比。结果表明,通过单因素和响应面试验得到核桃紫米酸奶的最佳工艺条件为:核桃仁添加量12.5%、紫米添加量12%、CMC添加量0.3%、发酵时间14 h。在此工艺下得到的酸奶风味浓郁,色泽均一,口感细腻,感官评分为86.87分,酸度为49.05°T。与未发酵的核桃紫米乳相比,核桃紫米酸奶中单不饱和脂肪酸占比提高了33.03%、甜味氨基酸含量占比提高了25.76%,苦味氨基酸含量占比降低了20.23%。主成分分析(PCA)结果显示,紫米核桃乳和核桃紫米酸奶存在显著差异,可用主成分分析进行区分。单不饱和脂肪酸和甜味氨基酸与核桃紫米酸奶的综合品质呈正相关,这使得通过发酵得到的核桃紫米酸奶营养更丰富,口感更适口。In order to develop a plant-based walnut and purple rice yogurt,the effects of walnut kernel addition,purple rice addition,carboxymethyl cellulose(CMC)addition and fermentation time on the quality of the yogurt were investigated through single factor tests using sensory scores and acidity as evaluation indexes.The optimal conditions for the production of walnut and purple rice yogurt were determined through response surface tests,and the quality of the finished yogurt was comprehensively analyzed and compared with that of unfermented purple rice milk.The results showed that the optimal process conditions for walnut and purple rice yogurt were obtained by single factor and response surface tests as follows:walnut kernel addition 12.5%,purple rice addition 12%,CMC addition 0.3%,and fermentation time 14 h.The yogurt obtained under the process had rich flavor,uniform color,delicate taste,with a sensory score of 86.87 and acidity of 49.05°T.Compared with unfermented walnut and purple rice milk,the percentage of monounsaturated fatty acids in walnut and purple rice yogurt increased by 33.03%,the sweet amino acids increased by 25.76%,and the bitter amino acids decreased by 20.23%.The results of principal component analysis(PCA)showed that there were significant differences between walnut milk with purple rice and walnut and purple rice yogurt,which could be distinguished by principal component analysis.The monounsaturated fatty acids and sweet amino acids were positively correlated with the comprehensive quality of walnut and purple rice yogurt,which made the walnut purple rice yogurt obtained by fermentation more nutritious and more palatable.

关 键 词：紫米核桃酸奶 感官评价 响应面优化 工艺研究 氨基酸 脂肪酸 

分 类 号：TS267.7[轻工技术与工程—发酵工程]