摘要
利用芡实和奶粉为主要原料制作凝固型芡实酸奶。并对影响芡实酸奶感官品质的因素(芡实浆与奶液的比例、加糖量、嗜热链球菌的接种量、发酵温度、发酵时间等)进行探索,在此基础上通过响应面分析确定芡实酸奶加工工艺参数。结果表明:芡实酸奶生产的最佳工艺条件为芡实浆与奶液体积比1∶5,发酵温度42℃,加糖量5.8%,接种量3.4%,发酵时间8.5 h,该条件下制作的芡实酸奶呈微黄色,具发酵乳特有的滋味、气味,组织细腻,凝块细小均匀,感官评分达90.1分。
Euryale ferox Salisb and milk were used to produce solidi- fied Euryale ferox Salisb yogurt. In single factor experiments, fac tors such as Euryale ferox Salisb pulp and milk ratio, the amount of sugar, the inoculation amount of the thermophilic streptococcus, fer- mentation tempereture and fermentation time which affect the senso- ry score of the Euryale ferox Salisb yogurt were explored. On this basis, processing parameters were optimized by the response surface method which were as following： Euryale ferox Salisb pulp and milk ratio of 1 ： 5, fermentation tempereture of 42 ℃, the amount of sug- ar of 5.8%, the inoculation amount of 3. 4% and the fermentation time of 8.5 h. Under this condition, the sensory score of the Eury- ale ferox Salisb yogurt was 90.1.
出处
《食品与机械》
CSCD
北大核心
2014年第6期218-222,共5页
Food and Machinery
基金
国家高技术研究发展(863)计划项目(编号:2013AA102203-03)
关键词
芡实
酸奶
嗜热链球菌
发酵
Euryale ferox Salisb
yogurt
Streptococcus thermophilus
fermentation
