摘要
该文研究了凝固型火龙果酸奶的制备工艺,并分析其质构特性。在单因素试验的基础上,选取白砂糖添加量、乳酸菌接种量、发酵时间、发酵温度这4个因素,以感官评分为响应值,利用中心组合和响应面分析法,对火龙果酸奶的发酵工艺进行优化,得到凝固型火龙果酸奶的最佳配方为乳酸菌接种量0.27%,发酵时间7.7 h,发酵温度40℃,白砂糖添加量8.8%,在此条件下,得到火龙果酸奶感官评分为85.3分。使用TPA质构仪对火龙果酸奶进行测定和分析,建立质构特性与感官评分之间的线性回归模型为:Y(感官评分)=0.076 4X1(硬度)-2.84X2(黏度)+0.772X3(内聚力)-4.36X4(弹性)+143.16。
The preparation technology of set-style pitaya yogurt was studied and the texture characteristics were analyzed. On the basis of single factor experiment, using sugar addition, lactic acid bacteria inoculum, fermentation temperature and time as evaluation factors, sensory evaluation score as response value, the fermentation technology was optimized by central composite design and response surface methodology. Results showed that the optimum fermentation conditions were as follows： lactic acid bacteria inoculum 0.27%, fermentation time 7.7 h, temperature 40 ~C and sugar addition 8.8%. Under the optimal condition, the sensory evaluation score of the yogurt was 85.3. At the same time, the pitaya yogurt was measured and ana- lyzed by TPA texture, and the linear regression model between textural properties and sensory evaluation scores was established as Y（sensory evaluation scores）=0.076 4X1（hardness）-2.84X2（adhesiveness）＋O.772X3（cohesiveness） -4.36X4 （springiness） ＋143.16.
作者
李丽
李昌宝
盛金凤
郑凤锦
何雪梅
廖芬
郑博强
刘国明
李杰民
零东宁
孙健
邓海燕
LI Li LI Changbao SHENG Jinfeng ZHENG Fengjin HE Xuemei LIAO Fen ZHENG Boqiang LIU Guoming LI Jiemin LING Dongning SUN Jian DENG Haiyan(Agro-food Science and Technology Research Institute, Guangxi Academy of Agricultural Sciences, Nanning 530007, China Shibu of Guangxi Dairy Co., Ltd., Natming 530000, China Guangxi Crop Genetic Improvement and Biotechnology Lab, Nanning 530007, China Horticultural Research Institute, Guangxi Academy of Agricultural Sciences, Natming 530007, China)
出处
《中国酿造》
CAS
北大核心
2016年第11期176-180,共5页
China Brewing
基金
国家公益性行业(农业)科研专项(201303073)
广西科学研究与技术开发项目(桂科合15104001-23)
2014年中央财政农业技术推广服务资金项目(桂财农函[2014]294号)
广西自然科学基金(2014GXNSFDA118013)
广西农业科学院基本科研业务费团队项目(桂农科2015YT86)
南宁市科学研究与技术开发计划(20142305)
广西技术创新项目(桂工信科技[2015]116号)
南宁市良庆区科学研究与技术开发计划(2015G-02)
南宁市青秀区科学研究与技术开发计划项目(2013ZH18)
关键词
火龙果
酸奶
感官评价
质构特性
相关性
pitaya
yogurt
sensory evaluation
texture characteristics
correlation
