摘要
为研制猴头菇超微粉酸奶,利用正交试验和方差分析筛选出最佳生产配方,检测其乳酸菌活菌数、pH值、有机营养成分(总氨基酸、总蛋白质和维生素C)与矿质元素(钙、磷和钾)的含量。正交试验结果表明:在9.00%奶粉量中添加1.00%猴头菇超微粉、6.00%接种量与8.00%蔗糖所研制的酸奶其品质与感官评分最佳。同时,其乳酸菌活菌数高达2.05×10^(9) CFU/mL;总蛋白质与总氨基酸含量分别为11.92g/L与37.26 mmol/mL;维生素C含量为13.26μg/mL,为原味酸奶的2.26倍,是一种风味独特与营养丰富的凝固型酸奶。
The Hericium Erinaceus Ultrafine powder yogurt was developed,and the best production formula was screened by orthogonal test and variance analysis.And then the number of viable lactic acid bacteria,pH value,organic nutrients(i.e.,total amino acids,total protein and vitamin C)and mineral elements(calcium,phosphorus and potassium)contents of this yogurt were detected.The results of orthogonal test showed that the yogurt with the best quality and sensory evaluation was developed by adding 1.00%Hericium Erinaceus Ultrafine powder,6.00%fermentation agent and 8.00%sucrose to 9.00%milk powder,and the number of viable lactic acid bacteria was as high as 2.05×10^(9) CFU/mL,the content of total protein and total amino acids were 11.92 g/L and 37.26 mmol/mL respectively,and vitamin C the content was 13.26μg/mL,was 2.26 times that of yogurt without Hericium Erinaceus.Overall,it was a kind solidified yogurt with a unique flavor and rich nutrition.
作者
庞泽翀
黄君红
PANG Zechong;HUANG Junhong(School of Food Science and Technology,Lingnan Normal University,Zhanjiang Guangdong 524048)
出处
《中国乳业》
2022年第1期88-93,共6页
China Dairy
关键词
猴头菇
超微粉
酸奶
感官评分
Hericium Erinaceus
ultrafine powder
yogurt
sensory evaluation
