花香型葡萄植物基酸奶工艺优化  

Optimization of Process for Plant-based Yogurt with Floral Aroma Grapes

作　　者：余森艳 梁海龙 黄璋 何文 密更 李志红 YU Senyan;LIANG Hailong;HUANG Zhang;HE Wen;MI Geng;LI Zhihong(College of Chemical and Biological Engineering,Guangxi Minzu Normal University,Chongzuo Guangxi 532200)

机构地区：[1]广西民族师范学院化学与生物工程学院,广西崇左532200

出　　处：《中国乳业》2024年第8期130-136,共7页China Dairy

基　　金：广西高等教育本科教学改革工程项目(2024JGA363);广西民族师范学院课程思政示范课程、教学名师和团队项目(KCSZSFKC202304);广西民族师范学院教学改革研究项目(JGYB202316)。

摘　　要：[目的]以玫瑰花、葡萄汁、大豆粉作为原料,复合乳酸菌作为发酵剂,海藻酸丙二醇酯(PGA)作为稳定剂,研发出一款具有葡萄口味的花香型植物基酸奶。[方法]将蔗糖添加量固定为8%、PGA添加量调整为0.2%、发酵温度固定为43℃,经过单因素试验和正交试验,采用模糊数学感官评价法,得到花香型葡萄植物基酸奶的最佳工艺条件。[结果]玫瑰花添加量2%、葡萄汁添加量12%、大豆粉添加量24%、菌种添加量3%、发酵时间8 h。[结论]在此最优工艺下制作酸奶感官评分为92.4分,产品色泽呈淡紫色,具有玫瑰花芳香及葡萄果香,口感细腻,酸甜适中。[Objective]A floral plant-based yogurt with grape flavor was developed using rose,grape juice,and soybean powder as raw materials,composite lactic acid bacteria as fermentation agents,and propylene glycol alginate(PGA)as stabilizer.[Method]The optimal process conditions for floral aroma grape plant-based yogurt were obtained by fixing the sucrose addition at 8%,adjusting the PGA addition at 0.2%,and fixing the fermentation temperature at 43℃through single factor and orthogonal experiments,using fuzzy mathematical sensory evaluation method.[Result]Rose addition of 2%,grape juice addition of 12%,soybean powder addition of 24%,bacterial strain addition of 3%,fermentation time of 8 hours.[Conclusion]The sensory score of the yogurt produced under this optimal process is 92.4 points.The product has a light purple color,with the aroma of roses and the fruity aroma of grapes.The taste is delicate and the acidity and sweetness are moderate.

关 键 词：植物基酸奶 玫瑰花 葡萄 模糊数学 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]