摘要
以鲜牛奶为原料,藜麦甜菜素为着色剂,制作藜麦甜菜素风味酸奶,探究发酵温度、时间、蔗糖和甜菜素添加量对酸奶品质的影响,并通过正交实验优化酸奶制作工艺,进行感官评价,对酸奶营养品质和货架期进行探究.结果表明,添加1‰甜菜素,6％蔗糖,40℃发酵10 h所得酸奶感官评分最高,酸奶发酵影响因素中蔗糖添加量＞发酵时间＞甜菜素添加量,甜菜素能显著性提高酸奶的抗氧化能力和游离氨基酸含量,对酸奶品质无不良影响,同时,该风味酸奶各项营养指标均符合规定,颜色可调、呈粉红色,口感顺滑,质地均匀.
Abstract
Fresh milk was used as raw material and quinoa betalains were used as a coloring agent to make quinoa betalains flavored yogurt in this article.The effects of fermentation temperature,time,the amount of sucrose and betalains added on yogurt quality were investigated,and the yogurt making process was opti-mized by orthogonal experiments.Sensory evaluation was also conducted to investigate the shelf life and nutritional quality of the yogurt.The results show that the yogurt obtained by adding 1‰ of betalains,6％of sucrose,and fermented at 40℃ for 10 h has the highest sensory score.The influencing factors in fer-mentation of yogurt are ranked as sucrose addition＞fermentation time＞betalains addition.Betalains sig-nificantly increases the antioxidant capacity and free amino acid content of yogurt,and has no adverse effect on the quality of yogurt.Meanwhile,the nutritive index of this flavored yogurt meets the specifica-tion.The color is adjustable and pink,the taste is smooth,and the texture is even.
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