不同工艺条件下褐色酸奶的感官评价  

Sensory Evaluation of Brown Yogurt Under Different Processing Conditions

作　　者：王一亭 WANG Yiting(Jiangxi Industry Polytechnic College,Nanchang 330039,China)

机构地区：[1]江西工业职业技术学院,江西南昌330039

出　　处：《食品安全导刊》2024年第25期123-127,共5页China Food Safety Magazine

基　　金：2022年江西省教育厅科技项目“常温型莲子百合淮山褐色酸奶的工艺研究”(GJJ2206101)。

摘　　要：褐色酸奶是在一定温度下发酵制作而成的深色酸奶,其外观呈褐色,同时带有奶香和焦香风味,在酸奶市场占有一定的地位。然而褐色酸奶仍存在品质稳定性欠佳、风味多样性不足等问题。本文通过研究酸奶中还原糖的种类、还原糖添加量及添加比例、灭菌温度、灭菌时间和发酵时间对褐色酸奶感官品质的影响,探讨不同工艺条件下褐色酸奶的感官评价。结果表明,每100 mL酸奶中木糖添加量为5 g、葡萄糖添加量为3 g、褐色酸奶发酵时间为8 h、灭菌温度为98℃、灭菌时间为120 min时,其感官评价得分最高。Brown yogurt is a dark colored yogurt fermented at a certain temperature,also known as cooked yogurt or charcoal yogurt.Its appearance is brown,and compared with fresh yogurt,cooked yogurt has a delicate taste,a stronger milk aroma,and a burnt flavor,which is popular in the market.This article explores the sensory evaluation of brown yogurt under different processing conditions by studying the types of reducing sugars in yogurt,the amount and proportion of reducing sugars added,sterilization temperature,sterilization time,and fermentation time.Finally,the sensory evaluation score was highest when a xylose addition of 5 g and glucose addition of 3 g per 100 mL of yogurt,a brown yogurt fermentation time of 8 h,a sterilization temperature of 98℃,and a sterilization time of 120 min.

关 键 词：褐色酸奶 发酵时间 灭菌时间 灭菌温度 感官评价 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]