罗汉果燕麦酸奶制备及其质构性质研究
Study on the preparation of Siraitia grosvenorii oat yoghurt and its texture characteristics
王正扬 1庞俊奇 1孙克阳 1高育哲1
作者信息
- 1. 沈阳师范大学 粮食学院,辽宁 沈阳 110034
- 折叠
摘要
为开发新型植物基酸奶,以燕麦和罗汉果为原料,以感官评分为指标,利用单因素试验和正交试验,确定最优配方和工艺条件并对产品的质构特性进行研究.结果表明,当燕麦添加量为 200 g、菌种添加量为 0.45 g、罗汉果浆添加量为 0.30 g、发酵温度为 43℃、发酵时间为 7 h时,罗汉果燕麦酸奶具有酸奶特有的酸甜滋味和谷味香味,质地均匀细腻.
Abstract
In order to develop a new type of plant based yogurt,oats and Siraitia grosvenorii were used as raw materials,and sensory scores were used as indicators.Single factor experiments and orthogonal experiments were used to determine the optimal formula and processing conditions,and the texture characteristics of the product were studied.The results showed that when the addition amount of oats was 200 g,the addition amount of bacteria was 0.45 g,the addition amount of S.grosvenorii pulp was 0.30 g,the fermentation temperature was 43℃,and the fer-mentation time was 7 h,the S.grosvenorii yogurt had the unique sour sweet taste and grain flavor of yogurt,and the texture was uniform and delicate.
关键词
燕麦/酸奶/罗汉果/最优配方/质构性质Key words
oat/yogurt/Siraitia grosvenorii/optimal formula/texture properties引用本文复制引用
出版年
2024
NETL
NSTL
万方数据