罗汉果燕麦酸奶制备及其质构性质研究  

Study on the preparation of Siraitia grosvenorii oat yoghurt and its texture characteristics

作　　者：王正扬 庞俊奇 孙克阳 高育哲 Wang Zhengyang;Pang Junqi;Sun Keyang;Gao Yuzhe(Grain Science and Technology College of Shenyang Normal University,Shenyang,Liaoning 110034)

机构地区：[1]沈阳师范大学粮食学院,辽宁沈阳110034

出　　处：《粮食科技与经济》2024年第3期108-112,共5页Food Science And Technology And Economy

基　　金：辽宁省自然科学基金面上项目(2022-MS-307);大学生创新创业训练计划项目(X202310166131)。

摘　　要：为开发新型植物基酸奶,以燕麦和罗汉果为原料,以感官评分为指标,利用单因素试验和正交试验,确定最优配方和工艺条件并对产品的质构特性进行研究。结果表明,当燕麦添加量为200 g、菌种添加量为0.45 g、罗汉果浆添加量为0.30 g、发酵温度为43℃、发酵时间为7 h时,罗汉果燕麦酸奶具有酸奶特有的酸甜滋味和谷味香味,质地均匀细腻。In order to develop a new type of plant based yogurt,oats and Siraitia grosvenorii were used as raw materials,and sensory scores were used as indicators.Single factor experiments and orthogonal experiments were used to determine the optimal formula and processing conditions,and the texture characteristics of the product were studied.The results showed that when the addition amount of oats was 200 g,the addition amount of bacteria was 0.45 g,the addition amount of S.grosvenorii pulp was 0.30 g,the fermentation temperature was 43℃,and the fermentation time was 7 h,the S.grosvenorii yogurt had the unique sour sweet taste and grain flavor of yogurt,and the texture was uniform and delicate.

关 键 词：燕麦 酸奶 罗汉果 最优配方 质构性质 

分 类 号：TS252.4[轻工技术与工程—农产品加工及贮藏工程]