响应面法优化板栗黄桃茉莉花酸奶加工工艺
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摘要
目的:研究不同因素对搅拌型板栗黄桃茉莉花酸奶品质的影响,以确定其最佳工艺条件。方法:以板栗、黄桃、茉莉花、白砂糖为主要原料,通过单因素试验和响应面分析法优化,以得到板栗黄桃茉莉花酸奶感官得分最佳的工艺条件。结果:对搅拌型板栗黄桃茉莉花酸奶感官得分影响作用大小顺序为:茉莉花>黄桃>板栗浆液,最佳工艺条件为加糖量8%、接种量4%、板栗浆液添加量7.96%、黄桃添加量6.13%、茉莉花添加量0.49%、发酵温度42℃、发酵时间6 h。结论:该条件下得到的酸奶香气浓厚、细腻柔和,酸甜可口,颗粒明显可见,组织状态均一。
Objective:To optimize the conditions on the quality of stirring chestnut yellow peach jasmine(SCYPJ) yoghurt. Methods: By using chestnut, yellow peach, jasmine and white sugar as main raw materials, the sensory scores of SCYPJ yoghurt were optimized by single factor test and response surface analysis. Results: The order of effect on sensory score of SCYPJ yoghurt was: jasmine>yellow peach>chestnut. The optimum technological conditions were 8% sugar, 4% inoculation, 7.96% chestnut, 6.13% yellow peach, 0.49% jasmine, and fermented at 42 ℃ for 6 h. Conclusion: Under the above condition in our work, the obtained yogurt was strongly aromatic, delicate and soft, sweet and sour taste, obvious granules and homogeneous tissue state.
Objective:To optimize the conditions on the quality of stirring chestnut yellow peach jasmine(SCYPJ) yoghurt. Methods: By using chestnut, yellow peach, jasmine and white sugar as main raw materials, the sensory scores of SCYPJ yoghurt were optimized by single factor test and response surface analysis. Results: The order of effect on sensory score of SCYPJ yoghurt was: jasmine>yellow peach>chestnut. The optimum technological conditions were 8% sugar, 4% inoculation, 7.96% chestnut, 6.13% yellow peach, 0.49% jasmine, and fermented at 42 ℃ for 6 h. Conclusion: Under the above condition in our work, the obtained yogurt was strongly aromatic, delicate and soft, sweet and sour taste, obvious granules and homogeneous tissue state.
引文
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[20] 张初署,禹山林,潘丽娟,等.响应面法优化花生根中白藜芦醇提取工艺研究[J].食品科学,2009,30(6):34-38.
[21] 冯亚超.速冻子姜片关键加工工艺及冻藏品质变化研究[D].雅安:四川农业大学,2016.
[2] 孙亚利,周文美,刘丰,等.苦荞-雪莲果酸奶的研制[J].中国酿造,2018,37(11):186-190.
[3] 谭属琼,谢勇武.响应面优化山楂薏仁复合搅拌型酸奶发酵工艺[J].中国乳品工业,2017,45(2):51-56.
[4] 陈婵,陈晓波,林花,等.凝固型红薯浆酸奶工艺及其品质研究[J].农产品加工,2018(21):45-47,52.
[5] 卢玉容,郭秀兰,唐仁勇,等.银耳多糖对低脂酸奶发酵、质构及感官品质的影响[J].食品工业科技,2019,40(10):73-77.
[6] 孙晓莉,田寿乐,沈广宁,等.板栗结果母枝短截对生长结实的影响[J].落叶果树,2013,45(5):10-12.
[7] Hou F ,Shi X ,Li Q ,et al.Nutritional quality of chinese chestnut and effect of cooking on its bioactive compounds and antioxidant activity[J].J Food Process Pres,2016,40(6):1383-1390.
[8] 藏延青,李执坤,冯艳钰,等.板栗果皮多酚提取工艺优化及DPPH自由基清除能力研究[J].黑龙江八一农垦大学学报,2018,30(4):63-68.
[9] 胡炜东,鲁富宽,杨俊峰.黄桃木瓜火龙果酸奶的研制[J].中国乳品工业,2011,39(11):50-52.
[10] 刘海洋,倪伟,袁敏惠,等.茉莉花的化学成分[J].云南植物研究,2004,26(6):687-690.
[11] 苏同英.板栗益生菌晶球发酵酸奶的研究[J].中国乳品工业,2014,42(8):62-64.
[12] 高世霞.茉莉花糯米酒的研制[J].中国酿造,2008(20):97-99.
[13] 高红梅,丁志刚,郭元新,等.山楂总黄酮的提取及其抗氧化性研究[J].安徽科技学院学报,2017,31(2):31-37.
[14] 李雪松,谢方圆,农秋莲,等.响应面法优化氨基酸组成对小鼠急性肾衰的保护作用[J].安徽科技学院学报,2018,32(3):21-26.
[15] 刘丽媛,钟尉方,陈福杰,等.响应面法优化搅拌型板栗酸奶的加工工艺[J].中国酿造,2012,31(5):199-202.
[16] 张小平,卞海榕.茉莉花茶酸奶的研制[J].乳业科学与技术,2004,26(4):156-157,152.
[17] 叶日英,周浓,吴文龙.搅拌型酸奶的工艺分析[J].食品工业科技,2000(1):55-56.
[18] 梁彦.黄花菜蜂蜜酸奶的研制[J].湖北农业科学,2015,54(6):1437-1439.
[19] 付中民,张芳芳,缪晓青.响应面法优化蜂蜜酸奶的发酵工艺[J].云南农业大学学报,2012,27(6):918-924.
[20] 张初署,禹山林,潘丽娟,等.响应面法优化花生根中白藜芦醇提取工艺研究[J].食品科学,2009,30(6):34-38.
[21] 冯亚超.速冻子姜片关键加工工艺及冻藏品质变化研究[D].雅安:四川农业大学,2016.