响应面法优化凝固型发酵椰奶工艺
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摘要
该研究以椰浆为主要原料,以感官评分为响应值,通过单因素试验和响应曲面法对凝固型发酵椰奶的发酵条件进行优化。结果表明,凝固型发酵椰奶的最优发酵条件为椰浆添加量95%、发酵剂类型Y429A、发酵剂添加量3%、发酵温度39℃。在此最优条件下,制备的凝固型发酵椰奶感官得分为85.3分,纯白色,色泽均一,口感细腻柔和、酸甜适中,具有椰子和发酵乳融合的特有风味,质地均一、无杂质及分层;黏度为6 720 mPa·s,滴定酸度为62.1°T,持水力为62.5%;微生物指标符合相关国标要求。
Using coconut milk as main raw material and sensory evaluation as response value, the fermentation conditions of set-style fermented coconut milk were optimized by single factor experiments and response surface methodology. The results showed that the optimal fermentation conditions were as follows: coconut milk addition 95%, starter type Y429 A, starter addition 3%, fermentation temperature 39 ℃. Under the optimal conditions, the sensory evaluation of the set-style fermented coconut milk was 85.3, and the set-style fermented coconut milk was pure white, with uniform color, delicate and soft taste, moderate sweet and sour taste, unique flavor blended with coconut and fermented milk, uniform texture, no impurities and delamination. The viscosity was 6 720 mPa·s, the titration acidity was 62.1 °T, the water holding capacity was 62.5%, and the microbial indexes met relevant national standard requirements.
Using coconut milk as main raw material and sensory evaluation as response value, the fermentation conditions of set-style fermented coconut milk were optimized by single factor experiments and response surface methodology. The results showed that the optimal fermentation conditions were as follows: coconut milk addition 95%, starter type Y429 A, starter addition 3%, fermentation temperature 39 ℃. Under the optimal conditions, the sensory evaluation of the set-style fermented coconut milk was 85.3, and the set-style fermented coconut milk was pure white, with uniform color, delicate and soft taste, moderate sweet and sour taste, unique flavor blended with coconut and fermented milk, uniform texture, no impurities and delamination. The viscosity was 6 720 mPa·s, the titration acidity was 62.1 °T, the water holding capacity was 62.5%, and the microbial indexes met relevant national standard requirements.
引文
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[19]王强,黄梅桂,谢跃杰,等.响应面法优化橄榄果渣羟基酪醇提取工艺[J].食品工业科技,2018,39(17):145-151.
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[2]AGEET A,AGGARWAL B,LAMBA H S,et al.Various pharmacological aspects of Cocos nucifera-A review[J].Am J Pharmacol Sci,2017,5(2):25-26.
[3]张小素,董李雅,徐文敬,等.椰子腰果粉主要营养成分和抗氧化活性的研究[J].食品安全质量检测学报,2018,9(16):4286-4295.
[4]胡志勇,郜佳雁,周慧君,等.椰子酸奶发酵工艺[J].食品与发酵工业,2015,41(12):135-138.
[5]郭帅,李艳.椰子活性蛋白与功能肽的研究进展[J].食品科技,2018,43(5):67-76.
[6]杨仁琴,印伯星.酸奶加工技术研究进展[J].食品工业,2017,38(6):243-246.
[7]贾彦杰,魏楠,李宗泽,等.响应面法优化菊粉山药酸奶发酵工艺研究[J].中国酿造,2018,37(2):189-193.
[8]陈仕学,郁建平,杨俊,等.响应面法优化微波提取阳荷水溶性膳食纤维工艺[J].食品科学,2014,35(35):57-62.
[9]熊政委,王文佳,温瑞,等.响应面法优化菊糖酸奶的发酵工艺[J].食品科学,2014,35(13):156-160.
[10]杨畅,陈伟,尹永智,等.响应面法优化双重发酵果味酸奶的工艺研究[J].中国食品添加剂,2017(12):143-152.
[11]刘丹,潘道东.茶树菇酸奶制作工艺条件的优化[J].食品科学,2006,27(6):124-127.
[12]SHU G,BAO C,CHEN H,et al.Fermentation optimization of goat milk with Lactobacillus acidophilus and Bifidobacterium bifidum by BoxBehnken design[J].Acta Sci Pol Technol Aliment,2016,15(2):151-159.
[13]PENNA A L B,BARUFFALDI R,OLIVEIRA M N.Optimization of yogurt production using demineralized whey[J].J Food Sci,1997,62(4):846-850.
[14]李远颂,陈荣,豪郭莹,等.椰奶菠萝复合饮料的研制[J].食品科技,2017,42(10):116-120.
[15]中华人民共和国国家标准委员会.GB/T 5009.239-2016食品安全国家标准食品酸度的测定[S].北京:中国标准出版社,2016.
[16]中华人民共和国国家标准委员会.GB 4789.2-2016食品微生物学检验菌落总数测定[S].北京:中国标准出版社,2016.
[17]ENES D,TOKER O S,M ZEKI D,et al.Development of a fermented icecream as influenced by in situ exopolysaccharide production:Rheological,molecular,microstructural and sensory characterizatio n[J].Carbohyd Polym,2016,136:427-440.
[18]陈曦,李国林,陈梦玉,等.响应面法优化发酵蓝莓果醋发酵工艺条件[J].中国酿造,2018,37(9):67-71.
[19]王强,黄梅桂,谢跃杰,等.响应面法优化橄榄果渣羟基酪醇提取工艺[J].食品工业科技,2018,39(17):145-151.
[20]MORITA K,NISHIJIMA Y,KADA T.Chemical nature of a desmutagenic factor from burdock(Arctium lappa Linne)[J].Agr Biol Chem,1985,49(4):925-932.