山药全浆保健酸奶的发酵工艺优化  

Optimization on Fermentation Process of Healthy Yogurt with Whole Yam Pulp

作　　者：邓杨宵 施虹羽 龙晓仪 辜夕容[1] 陈东梅 DENG Yangxiao;SHI Hongyu;LONG Xiaoyi;GU Xirong;CHEN Dongmei(College of Natural Resources and Environment,Southwest University,Chongqing 400716)

机构地区：[1]西南大学资源环境学院,重庆400716

出　　处：《食品工业》2024年第5期111-115,共5页The Food Industry

基　　金：重庆市科技兴林项目(2021-6);西南大学大学生创新创业训练计划项目(X202210635424)。

摘　　要：将山药全浆加入纯牛奶制作酸奶,研究山药浆、白糖和菌剂的添加量,发酵时长和温度,以及后熟时长对山药酸奶感官品质的影响,以优化山药全浆保健酸奶的发酵工艺。结果发现:山药酸奶的感官品质随着各试验因素水平的增长均呈先升后降趋势,感官评分最高时各因素的适宜水平分别为山药浆添加量30%、白糖添加量7%、菌剂添加量0.14%、发酵时长9 h、发酵温度42℃、后熟时长24 h。经正交优化后的工艺为山药浆添加量30%、发酵时长9 h、发酵温度42℃。经该工艺制得的酸奶山药含量高,色泽均匀,口感细腻,酸甜度适中,具有酸奶应有的口感和香气,保留了山药中80.6%的尿囊素和93.8%的总黄酮,且乳清析出率显著低于不添加山药的酸奶,山药功能性成分得以充分保持。In order to optimize the fermentation process of healthy yogurt with whole yam pulp, the research added the yam into pure milk to study the effects of the amount of yam pulp, sucrose and fermented agents, the fermentation duration and temperature, and the after-ripening duration on the sensory attribute of yogurt. The results showed that the yogurt sensory quality increased firstly and then decreased with the increase of the levels of each experimental factor. The appropriate levels of each factor to get the highest sensory score were 30% of yam pulp, 7% of sucrose, 0.14% of fermented agent, fermentation time 9 h, fermentation temperature 42 ℃, and after-ripening duration 24 h, respectively. The orthogonal optimization process was 30% of yam pulp, fermentation duration 9 h, and fermentation temperature 42 ℃. The yam yogurt made by this process had a high yam pulp amount, uniform color, delicate taste, moderate sweetness and sour, had the taste and aroma of yogurt,maintained 80.6% of allantoin and 93.8% of total flavonoids in yam, and the whey precipitation rate was significantly lower than the control yogurt without yam addition. Therefore, the health function of yam can be maintained by this optimized fermentation technology.

关 键 词：山药 酸奶 发酵 酶解 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]