凝固型辣木酸奶的研制
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摘要
以辣木和脱脂奶为主要原料,以市售酸奶作为发酵剂,参考凝固型酸奶生产工艺,制得凝固型辣木酸奶。从辣木粉添加量、白砂糖添加量、接种量及发酵时间等方面研究凝固型辣木酸奶的工艺条件,并对试验结果进行感官评价和理化分析。通过单因素和正交试验,得到最佳的凝固型辣木酸奶的工艺和配方。研究表明,辣木粉对乳酸菌生长繁殖有一定抑制作用,使发酵时间增长,能产生具有特殊香味的物质。凝固型辣木酸奶的最佳工艺条件为:辣木粉添加量0.5%,白砂糖添加量4%,脱脂奶粉添加量18%,发酵温度43°C,发酵时间8.0h。
This experiment used Moringa oleifera and whole milk powder as main material,and commercial yogurt as fermentation agent. The solidified yogurt with Moringa oleifera was prepared with the production technology of solidified yogurt for reference. The article performed the research of the amount of the Moringa powder,the amout of sugar,the inoculation amount,and the fermentation time of the processing conditions for solidified yogurt with Moringa. At the same time,the product was evaluated by sensory evaluation and physico-chemical analysis. By using single factor method and orthogonal experimental method,the results showed that the Moringa powder had a certain inhibitory effect on the growth of lactic acid bacteria,which increased the incubation time and obtained material with special aroma. The optimal technological condition of solidified yogurt with Moringa was: adding 0. 5%Moringa powder,adding 4% sugar,adding 18% whole milk powder,43℃ as fermentation temperature,and 8. 0hours as the fermentation time.
This experiment used Moringa oleifera and whole milk powder as main material,and commercial yogurt as fermentation agent. The solidified yogurt with Moringa oleifera was prepared with the production technology of solidified yogurt for reference. The article performed the research of the amount of the Moringa powder,the amout of sugar,the inoculation amount,and the fermentation time of the processing conditions for solidified yogurt with Moringa. At the same time,the product was evaluated by sensory evaluation and physico-chemical analysis. By using single factor method and orthogonal experimental method,the results showed that the Moringa powder had a certain inhibitory effect on the growth of lactic acid bacteria,which increased the incubation time and obtained material with special aroma. The optimal technological condition of solidified yogurt with Moringa was: adding 0. 5%Moringa powder,adding 4% sugar,adding 18% whole milk powder,43℃ as fermentation temperature,and 8. 0hours as the fermentation time.
引文
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[3]蒋桂芝,阿红昌,刘昌芬.西双版纳辣木主要病虫害研究初报[J].热带农业科技,2006,29(4):6-9.
[4]阚欢,李贤忠,陆斌.辣木叶蛋白质提取工艺研究[J].西部林业科学,2007,36(1):106-108.
[5]赵燕南,王力舟.现代化妆品中的经典植物油辣木籽油[Z].化妆品原料:25.
[6]张重权,马李一,王有琼,等.辣木天然净水剂研究进展[J].水处理技术,2009,35(2):9-13.
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[8]俞益芹.凝固型草莓酸奶的工艺研究[J].农产品加工·学刊,2006,(11):70-72.
[9]郝涤非,翁梁.凝固型真姬菇酸奶的工艺研究[J].食品研究与开发,2014,(16):55-57.
[10]翟硕莉.浅谈实验室制作酸奶的方法[J].中学生物学,2009,25(9):38-39.
[11]蒋增良.天然微生物酵素发酵机理、代谢过程及生物活性研究[D].浙江理工大学,2013.
[12]王家东,王荣荣.苦荞茶酸奶的研制[J].食品研究与开发,2014,35(11):50-52.
[13]熊瑶.辣木叶蛋白质提取及其饮品研制[D].福建农林大学,2012:4.
[14]伟坤.食品检验与分析[M].北京:中国轻工业出版社,1998:56-57.
[15]侯曼玲.食品分析[M].北京:化学工业出版社,2004:41.