摘要
山药山楂酸奶是一种由山药浆、山楂酱和酸奶混合后经过发酵制成的一种饮品,具有维持肠道健康和增强免疫能力的功效。该研究通过单因素试验和正交试验对山药山楂酸奶加工工艺进行研究和优化,结果表明,山药山楂酸奶的最佳加工工艺为山药浆添加量12%、白砂糖添加量8%、接种量2%和山楂酱添加量4%,通过该加工工艺制作的酸奶组织均匀,颜色呈现淡粉红色,有山药和山楂的清香味,酸甜味适中。此外,对山药山楂酸奶的品质进行测定,结果显示山药山楂酸奶中蛋白质含量为3.11%,脂肪含量为2.87%,粗多糖含量为322.06 mg/dL,总酚含量为13.25 mg/dL。山药山楂酸奶中的活菌数为4.1×10^(8)CFU/mL,是普通方式加工的酸奶的1.86倍,在山药山楂酸奶中没有检测出大肠杆菌、酵母菌和霉菌,符合国家卫生标准GB 5009.5—2010的要求。
Yam and hawthorn yogurt is a kind of drink made by mixing yam pulp,hawthorn paste and yogurt and fermenting.It has the effects of maintaining intestinal health and enhancing immune ability.In this study,the processing technology of yam and hawthorn yogurt is studied and optimized through single factor test and orthogonal test.The results show that the optimal processing technology of yam and hawthorn yogurt is 12%yam pulp,8%white granulated sugar,2%inoculation amount and 4%hawthorn paste.The yogurt made by this processing technology has uniform tissue,light pink color,clear fragrance of yam and hawthorn and moderate sweetness and sourness.In addition,the quality of yam and hawthorn yogurt is determined,and the results show that the protein content in yam and hawthorn yogurt is 3.11%,the fat content is 2.87%,the crude polysaccharide content is 322.06 mg/dL,and the total phenol content is 13.25 mg/dL.The number of viable bacteria in yam and hawthorn yogurt is 4.1×10^(8)CFU/mL,which is 1.86 times that of yogurt processed by common method.E.coli,yeast and mold are not detected in yam and hawthorn yogurt,which meets the requirements of national health standard GB5009.5-2010.
作者
于造辉
王殿夫
周禾
马小根
YU Zao-hui;WANG Dian-fu;ZHOU He;MA Xiao-gen(Dandong Inspection and Testing Certification Center,Dandong 118000,China;Research Office of Liaodong University,Dandong 118000,China;Jiyuan Vocational and Technical College,Jiyuan 459000,China)
出处
《中国调味品》
CAS
北大核心
2023年第12期140-143,共4页
China Condiment
基金
济源市科技局项目(19023034)。
关键词
发酵
加工工艺
山楂酱
品质测定
fermentation
processing technology
hawthorn paste
quality determination
