摘要
该研究以枸杞浆、纯牛奶为主要原料,采用单因素试验和正交试验优化枸杞酸奶的配方和发酵条件,同时采用物性测定仪测定其质构参数,并采用顶空固相微萃取-气相色谱质谱联用仪测定其挥发性风味物质组成和含量。结果表明,最佳枸杞酸奶配方为:以纯牛奶为基准(质量分数),枸杞浆添加量5%,奶粉添加量3%,蔗糖添加量10%,发酵剂添加量0.1%,42℃条件下发酵8 h,其感官评分为85.2分,硬度28.32 g,稠度379.31 g·sec,粘聚性-18.35 g,粘度指数-16.98 g·sec,酸度值100.20°T。相关性分析表明,枸杞酸奶的硬度与色泽和组织状态呈极显著负相关(r<0.001),稠度与口感呈极显著正相关(r<0.01),色泽和组织状态呈极显著正相关(r<0.001),组织状态和风味呈显著正相关(r<0.05),以及风味与口感呈极显著正相关(r<0.001)。枸杞酸奶含有32种挥发性风味物质,含量为1417.09μg/kg。枸杞浆中的醛类等是枸杞酸奶中枸杞风味主要来源。研发的枸杞酸奶色泽柔和,质地均匀,稠度适中,口感细腻,酸甜适宜,兼顾营养和风味。
Goji berry puree and pure milk were chosen as the main raw materials,and the formula and fermentation conditions of goji berry yogurt were optimized by single factor tests and orthogonal experiments.Texture parameters of the yoghurts were determined by a physical property analyzer,while their composition and content of volatile flavor substances were analyzed by headspace-solid phase microextraction-gas chromatography-mass spectrometry.The results showed that the optimal formula of goji berry yogurt was as follows(on basis of the pure milk(mass fraction)):goji berry puree,5%;milk powder,3%;sucrose,10%;starter culture,0.1%,fermentation temperature,42℃;fermentation,8 h.The sensory score for the optimized goji berry yogurt was 85.2,with the firmness as 28.32 g,consistency as 379.31 g·sec,cohesiveness as-18.35 g,viscosity index as-16.98 g·sec,and acidity as 100.20°T.The correlation analysis showed that the firmness of the goji berry yoghurt was significantly and negatively correlated with the color and tissue status(r<0.001),and the consistency was positively correlated with the taste sensation(r<0.01),the color was significantly and positively correlated with the tissue status(r<0.001),the tissue status was significantly and positively correlated with the flavor(r<0.05),and the flavor was significantly and positively correlated with the taste sensation(r<0.001).The goji berry yogurt contained 32 of kinds of volatile flavor substances,with the content being 1417.09μg/kg.Compounds such as aldehydes in goji berry puree were the main flavor sources of the characteristic flavor of goji berry yogurt.The developed goji berry yoghurt is soft in color,and has a uniform texture,moderate consistency,delicate taste sensation,appropriate acidity and sweetness,with high nutrition and rich flavor.
作者
罗叶名
傅虹飞
索朗嘉措
周元
LUO Yeming;FU Hongfei;SUOLANG Jiacuo;ZHOU Yuan(College of Food Science and Engineering,Northwest A&F University,Yangling 712100,China;Tongren Inspection and Testing Institute,Tongren 554300,China)
出处
《现代食品科技》
CAS
北大核心
2024年第1期249-261,共13页
Modern Food Science and Technology
基金
陕西省重点研发计划项目(2023-YBNY-169)
西北农林科技大学中央高校基本科研业务费(2452015067)。
关键词
枸杞酸奶
工艺优化
质构品质
风味物质
goji berry yogurt
process optimization
texture quality
flavor substance
