玉米植物基酸奶制备工艺优化  

Optimization of preparation technology of corn plant-based yogurt

作　　者：刘瑾萱 张雅媛[1,3] 付红岩 王颖[1,3] 李春梅[4] LIU Jin-xuan;ZHANG Ya-yuan;FU Hong-yan;WANG Ying;LI Chun-mei(Institute of Agricultural Products Processing,Guangxi Academy of Agricultural Sciences,Nanning,Guangxi 530007,China;School of Food Engineering,Heilongjiang Dongfang University,Harbin,Heilongjiang 150066,China;Guangxi Key Laboratory of New Technology of Fruit and Vegetable Storage and Processing,Nanning,Guangxi 530007,China;College of Agricultural Engineering,Guangxi Vocational and Technical College,Nanning,Guangxi 530226,China)

机构地区：[1]广西农业科学院农产品加工研究所,广西南宁530007 [2]黑龙江东方学院食品工程学院,黑龙江哈尔滨150066 [3]广西果蔬贮藏与加工新技术重点实验室,广西南宁530007 [4]广西职业技术学院农业工程学院,广西南宁530226

出　　处：《南方农业学报》2024年第12期3686-3697,共12页Journal of Southern Agriculture

基　　金：广西重点研发计划项目(桂科AB22080043)。

摘　　要：【目的】优化玉米植物基酸奶的制备工艺,并对其进行品质评价,为促进微胚乳玉米产业多元化发展和植物基酸奶研究提供参考依据。【方法】以高油高蛋白微胚乳玉米华健1号为主要原料,以发酵性能和感官评分为评价指标,筛选适宜的市售直投式混合酸奶发酵剂,再通过单因素试验和响应面试验优化玉米植物基酸奶制备工艺,对优化后的酸奶进行品质分析,并与市售大豆基酸奶和牛乳酸奶的质构特性及持水力进行对比。【结果】市售酸奶发酵剂E产酸能力适中,发酵的酸奶香气浓郁、酸甜比适宜、组织状态细腻,适用于玉米植物基酸奶的发酵。建立以大豆分离蛋白添加量(A)、糖添加量(B)、发酵剂接种量(C)和发酵时间(D)4个因素为自变量的感官评分(Y)二次多项回归模型:Y=88.02-4A+2.12B-2.13C+1.3D-1.3AB-0.3AC+2.5AD-0.825BC+0.775BD+0.275CD-6.48A^(2)-5.13B^(2)-3.96C^(2)-3.03D2。4个因素对玉米植物基酸奶感官评分的影响排序为大豆分离蛋白添加量>发酵剂接种量>糖添加量>发酵时间;其中,4个因素及大豆分离蛋白添加量与发酵时间的交互作用对玉米植物基酸奶感官评分具有极显著影响(P<0.01),大豆分离蛋白添加量与糖添加量交互作用具有显著影响(P<0.05,下同)。玉米植物基酸奶的最佳制备工艺条件:以玉米浆总质量计,大豆分离蛋白添加量2.4%、糖添加量6.3%、发酵剂接种量0.26%、发酵时间4.2 h,在此工艺条件下制作的玉米植物基酸奶色泽均匀、口感细腻、酸甜适宜,感官评分为89.1分,与预测值接近;其蛋白质含量(2.40 g/100 g)、酸度(66.0°T)、pH(4.31)和乳酸菌总数(8.8×10^(7)CFU/g)均达团体标准T/WSJD 12—2020《植物蛋白饮料植物酸奶》的要求,脂肪含量适宜,为1.70 g/100 g;持水力为63.77%,显著高于市售大豆基酸奶和牛乳酸奶;质构特性与大豆基酸奶无显著差异(P>0.05),整体评价高于牛乳酸奶。【结论】通过响【Objective】Optimized the preparation technology of corn plant-based yoghurt and evaluated its quality to provide reference basis for promoting the diverse development of micro-endosperm corn and the research of plant-based yogurt.【Method】Taking high-oil and high-protein micro-endosperm corn Huajian No.1 as the main raw material,fermentation performance and sensory scores were as the evaluation indicators,suitable market direct-cast mixed yogurt starter culture was selected.Then the corn plant-based yogurt preparation technology was optimized through single-factor test and response surface test,and quality analysis of the optimized yogurt was conducted,and its texture characteristics and water holding capacity were compared with soybean-based yogurt and milk yogurt on the market.【Result】The commercial yogurt starter culture E had moderate acid production capacity.The fermented yogurt had rich aroma,suitable ratio of sour to sweet and delicate texture.It was suitable for the fermentation of corn plant-based yogurt.A quadratic multinomial regression model was established for sensory score(Y)with soybean isolate protein addition(A),sugar addition(B),starter culture inoculum amount(C)and fermentation time(D)as independent variables:Y=88.02-4A+2.12B-2.13C+1.3D-1.3AB-0.3AC+2.5AD-0.825BC+0.775BD+0.275CD-6.48A^(2)-5.13B^(2)-3.96C^(2)-3.03D2.The 4 factors affected the sensory score of corn plant-based yogurt in the following order:soybean isolate protein addition>starter culture inoculum amount>sugar addition>fermentation time.Among the 4 factors and the interaction action between soybean isolate protein addition and fermentation time had extremely significant effects on sensory scores of corn plant-based yogurt(P<0.01),and soybean isolate protein addition and sugar addition had significant effects(P<0.05,the same below).The optimum process conditions of corn plant-based yogurt were as follows:calculated with total weight of corn steep liquor,2.4%soybean isolate protein,6.3%sugar,0.26%starter culture inoculated

关 键 词：玉米植物基酸奶 微胚乳玉米 制备工艺 响应面优化 品质分析 

分 类 号：S513.099[农业科学—作物学]