红藜麦的添加对凝固型酸乳品质的影响  

Effect of the Addition of Red Quinoa on the Quality of Curdled Yogurt

作　　者：党思琳 卢露润 丁知画 豁银强[1,2] 吴进菊 DANG Silin;LU Lurun;DING Zhihua;HUO Yinqiang;WU Jinju(College of Food Science and Chemical Engineering,Hubei University of Arts and Science,Xiangyang 441053,China;Hubei Provincial Engineering and Technology Research Center for Food Ingredients,Xiangyang 441053,China)

机构地区：[1]湖北文理学院食品科学与化学工程学院,湖北襄阳441053 [2]湖北省食品配料工程技术研究中心,湖北襄阳441053

出　　处：《食品科技》2024年第11期81-88,共8页Food Science and Technology

摘　　要：以红藜麦、全脂乳粉为主要原料,制备凝固型藜麦酸乳。通过单因素实验和响应面实验,以感官评分为评价指标,确定藜麦酸乳的最佳制作工艺。使用电子鼻、质构仪对藜麦酸乳的风味、组织结构进行分析,并分析了藜麦酸乳的蛋白质含量和储藏期持水力的变化。结果表明,凝固型藜麦酸乳的最佳工艺条件为藜麦浆添加量为20.8%、白砂糖添加量为7.1%、菌粉添加量为0.3%、发酵时间为7.1 h。在此工艺条件下制得的藜麦酸乳蛋白质含量为3.13 g/100 g,感官评分为92.2分,具有良好的组织状态,风味独特,品质较好,且储藏期间持水力明显高于对照样品。Red quinoa and whole milk powder were used as the main ingredients to prepare curdled quinoa yogurt.The optimal production process of quinoa yogurt was determined through single factor and response surface tests with sensory evaluation as the evaluation index.The flavor and tissue structure of quinoa yogurt were analyzed using an electronic nose and a texture meter,and the protein content of quinoa yogurt and the changes in yogurt quality during the storage period were determined.The results showed that the optimal process conditions for curdled quinoa yogurt were:quinoa pulp addition of 20.8%,sugar addition of 7.1%,bacterial powder addition of 0.3%,and fermentation time of 7.1 h.The quinoa yogurt produced under these process conditions had a protein content of 3.13 g/100 g and a sensory score of 92.2.It had a good organizational state,unique flavor,good quality,and significantly higher water holding capacity than the control sample during storage.

关 键 词：红藜麦 酸乳 质构 电子鼻 响应面法 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]