摘要
目的探究赤小豆提取物不同添加量对凝固型酸奶品质的影响.方法以纯牛奶、赤小豆提取物为主要原料,以保加利亚乳杆菌、嗜热链球菌为发酵剂,采用单因素试验和正交优化试验结合感官评分得到凝固型赤小豆酸奶的最佳制作工艺并对酸奶的品质进行评价.结果在发酵温度为42℃条件下发酵6~8 h,赤小豆提取物添加量为6 g,白砂糖添加量为10 g,发酵菌接种量为2 g,于4℃后熟16 h制作的酸奶感官评价最佳.理化和质构分析结果显示:赤小豆提取物凝固型酸奶的持水性为80.13%、乳清析出率为5.00%、硬度为20.1 g、弹性为0.63 mm、黏聚性为0.88.结论赤小豆提取物提高了凝固型酸奶的持水性、乳清析出率、悬浮稳定性,且凝固型赤小豆酸奶组织状态均匀,口感细腻,略带有赤小豆色泽,感官评价最佳,符合GB 19302-2010对酸奶品质的规定.研究为赤小豆酸奶产品的开发提供了理论参考.
Objective Exploring the effect of different amounts of adzuki bean extracts on the quality of solidified yogurt.Methods Using pure milk and adzuki bean extracts as the main raw materials,Lactobacillus bulgaricus and Streptococcus thermophilus as fermentation agents,and useing single factor experiments and orthogonal optimization experiments combined with sensory evaluation to obtain the optimal production process of solidified adzuki bean yogurt.Results Under the fermentation temperature of 42℃for 6~8 h,the addition amount of adzuki bean extract was 6 g,the addition amount of white sugar was 10 g,and the inoculation amount of fermentation bacteria was 2 g.The yogurt matured at 4℃for 16 h had the best sensory evaluation.The results of physicochemical and texture analysis show that the water holding capacity of the solidified yogurt with adzuki bean extracts was 80.13%,whey precipitation rate was 5.00%,hardness was 20.1 g,elasticity was 0.63 mm,and viscosity was 0.88.Conclusion Adzuki bean extracts improves the water holding capacity,whey precipitation rate,and suspension stability of solidified yogurt.The solidified adzuki bean yogurt has a uniform tissue state,a delicate taste,and a slight red bean color.The sensory evaluation is the best,and it meets the quality requirements of GB 19302-2010 for yogurt,providing a theoretical reference for the development of adzuki bean yogurt products.
作者
吴悦
张敏
徐加加
李雪华
冉军舰
WU Yue;ZHANG Min;XU Jiajia;LI Xuehua;RAN Junjian(School of Food Science,Henan Institute of Science and Technology,Xinxiang 453003,China;School of Biological Engineerng,Xinxiang University,Xinxiang 453003,China)
出处
《河南科技学院学报（自然科学版）》
2024年第5期14-21,共8页
Journal of Henan Institute of Science and Technology(Natural Science Edition)
基金
河南省科技攻关项目(222102110403)。
关键词
赤小豆
酸奶
单因素试验
正交试验
质构
adzuki bean
yogurt
single factor test
orthogonal experiment
texture
