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茉莉红茶酸奶的发酵工艺研究

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以茉莉红茶茶叶、全脂奶粉及白砂糖为主要原料,采用市售乳酸菌发酵剂,以感官评分为指标优化茉莉红茶酸奶的发酵工艺,在单因素、Plackett-Burman试验设计和最陡爬坡试验的基础上,开展响应面优化试验开发茉莉红茶酸奶的最佳发酵工艺条件,并对茉莉红茶酸奶的酸度、糖度等理化指标和乳酸菌等微生物指标以及挥发性风味物质进行检测.结果表明,茉莉红茶酸奶的最佳发酵工艺条件为茉莉红茶茶叶添加量4.1%、奶粉添加量14.3%、发酵剂接种量0.4%、白砂糖添加量 6.2%、发酵时间 9h、发酵温度 42℃.在此优化条件下,酸奶感官评分为90 分;茉莉红茶酸奶的酸度为83 °T,糖度为10.2%,乳酸菌数为2.2×109 CFU/mL;采用气相色谱串联质谱仪检测出茉莉红茶酸奶中共含有挥发性风味物质28 种,其中含有苯甲醇、芳樟醇、乙酸苄酯三种茉莉红茶特征香气物质.
Study on fermentation technology of jasmine black tea yogurt
In this study,jasmine black tea leaves,whole milk powder and white sugar were used as the main raw materials,and commercially available lactic acid bacteria starter culture was used to optimize the fermentation process of jasmine black tea yogurt with sensory score as the index,and the optimal fermentation process conditions of jasmine black tea yogurt were obtained by designing response surface optimization test based on single-factor,Plackett-Burman test and steepest climb test.The physical and chemical indexes such as acidity and sugar content,microbial indexes such as lactic acid bacteria and volatile flavor substances were tested.The results showed that the optimal fermentation process for jasmine black tea yogurt was 4.1%jasmine black tea addition,14.3%milk powder addition,0.4%fermenting agent inoculation,6.2%sugar addition,9 h fermentation time and 42℃fermentation temperature.Under these optimized conditions,the sensory score of the yogurt was 90 points;the acidity of jasmine black tea yogurt was 83°T,the sugar content was 10.2%,and the lactic acid bacteria count was 2.2×109 CFU/mL.28 volatile flavor substances were detected in jasmine black tea yogurt by gas chromatography tandem mass spectrometry,including three characteristic aroma substances of jasmine black tea,such as benzyl alcohol,linalool,and benzyl acetate.

jasmine black tea yogurtfermentation technologyoptimizationresponse surface design

刘露、蒲根、吴翠芳、董书甲、方颂平、吴文睿、孔晴、尚芝颖

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亳州学院 生物与食品工程系,安徽 亳州 236800

养生型配制酒亳州市重点实验室,安徽 亳州 236800

茉莉红茶酸奶 发酵工艺 优化 响应面设计

国家级大学生创新创业训练计划项目安徽省大学生创新创业训练计划项目安徽省大学生创新创业训练计划项目安徽省大学生创新创业训练计划项目安徽省高等学校科学研究项目

S202112926036S202212926047S202112926036S2023129260322022AH052419

2024

10.16442/j.cnki.qlgydxxb.2024.04.010

齐鲁工业大学学报
山东轻工业学院

齐鲁工业大学学报

影响因子：0.369
ISSN：1004-4280
年,卷(期)：2024.38(4)