摘要
以花生仁为原料,以保加利亚乳杆菌和嗜热链球菌为发酵剂研发纯花生植物基酸奶。以感官评分为考察指标,通过单因素试验和正交试验对酸奶制备工艺配方进行优化。结果表明,纯花生植物基酸奶最佳工艺配方为:花生与水研磨比1∶5(g/mL),蔗糖添加量8%,果胶添加量0.10%,发酵剂接种量3%,发酵温度37℃,发酵时间6.5 h。按此条件制备的产品色泽乳白,凝乳均匀,口感细腻,花生味明显,香气协调,酸甜适中,无乳清析出,感官评分为92分,理化及微生物检验结果均符合现行有效团体标准。
Peanut kernel was used as raw material to develop plain peanut plant-based yoghurt with Lactobacillus bul⁃garicus and Streptococcus thermophilus as starters.The preparation technology and formula were optimized by single factor and orthogonal tests with sensory score as evaluation index.The results showed that the optimal process formula of the plain peanut-based yogurt was as follows:grinding proportion of peanut and water 1∶5(g/mL),sugar addition 8%,pectin 0.10%,inoculation dose of starters 3%,fermentation temperature 37℃,and fermentation time 6.5 h.Under these conditions,the finished product had milky white color,uniform curd,delicate taste,obvious peanut flavor,harmo⁃nious aroma,moderate sour and sweet taste,no whey precipitation,with the sensory score of 92.The physico-chemical and microbiological test results were in accordance with the current effective group standards.
作者
赵泰霞
徐新丽
马春华
ZHAO Tai-xia;XU Xin-li;MA Chun-hua(College of Tea and Food Science,Wuyi University,Wuyishan 354300,China)
出处
《保鲜与加工》
CAS
2023年第5期35-40,共6页
Storage and Process
基金
福建省科技厅引导性项目(2021N0034)
武夷学院校级科研基金项目(XP201803)。
关键词
花生
酸奶
植物基
发酵
工艺优化
peanut
yoghurt
plant-based
fermentation
technique optimization
