低糖罗汉果甜苷酸羊奶发酵工艺研究及品质分析  

Optimization of fermentation technology of low sugar Mogroside acid goat milk and its quality analysis

作　　者：彭芳怡 熊露 刘素纯[1] PENG Fangyi;XIONG Lu;LIU Suchun(School of Food Science and Technology,Hunan Agricultural University,Changsha 410128)

机构地区：[1]湖南农业大学食品科学技术学院,长沙410128

出　　处：《中国食品添加剂》2024年第5期233-242,共10页China Food Additives

基　　金：湖南农业大学产学研合作基金(2022xczx-058)。

摘　　要：以罗汉果甜苷V3.5、狮冲鲜羊奶为主要原料,佰生优希腊发酵菌粉为发酵剂,研制具有抗氧化活性的功能性酸羊奶产品。以滴定酸度、持水力和感官评分为参考指标,进行单因素试验,再以感官评分为参考指标,采用响应面法优化低糖罗汉果甜苷酸羊奶的发酵工艺,结果表明:低糖罗汉果甜苷酸羊奶最优工艺配方为杀菌条件80℃/20 min,蔗糖2%,罗汉果甜苷V3.5添加量5.48%,发酵剂接种量4.00%,发酵温度43.21℃,发酵时间5.5 h,感官评分高达88.73分。所得低糖罗汉果甜苷酸羊奶的酸度为92.47°T,pH值为4.66,蛋白质含量为3.17 g/100g,脂肪含量为3.25 g/100g,该酸羊奶当样品质量浓度达50 mg/mL时,对DPPH自由基的清除率为67.04%,对ABTS自由基的清除率为45.06%,均强于纯蔗糖酸羊奶(60.08%和42.20%),为罗汉果甜苷在发酵食品中的应用提供参考依据。The functional yoghurt product with antioxidant activity was developed,Mogroside V3.5,Shichong fresh goat milk were the main raw materials,and Baishengyou Greek yeast powder was the starter.Titrated acidity,water retention and sensory score were selected as indexes to carry out single factor experiments.Using sensory score as the indicator,fermentation process was then optimized by response surface method.The optimal yogurt fermentation conditions were as follows:sterilization condition 80℃/20 min,sucrose 2%,Mogroside V3.55.48%,starter inoculation 4.00%,fermentation temperature 43.21℃,and fermentation time 5.5 h.Under the above conditions,the sensory score was up to 88.73.The acidity of the goat milk was 92.47˚T,pH was 4.66,protein content was 3.17 g/100g,and fat content was 3.25 g/100g.When concentration of the yogurt reached 50 mg/mL,the scavenging ability of DPPH free radicals was 67.04%,and scavenging ability to ABTS free radicals was 45.06%,both were stronger than that of pure sucrose acid goat milk(60.08%and 42.20%,respectively).This study provides a reference for the application of Mogroside acid in fermented food.

关 键 词：低糖 酸羊奶 罗汉果甜苷 工艺优化 品质分析 

分 类 号：TS202.3[轻工技术与工程—食品科学]