基于主成分综合评价法对植物基杏仁酸奶配方的优化及其物性学特性的表征
Optimization of Plant-based Almond Yogurt Formulations and Characterization of Their Physical Properties Based on the Principal Component Synthesis Evaluation Approach
马杰 1张婷 1周芷夷 1张涛 1于俊飞 1孔令明 1李学文 1周建中1
作者信息
- 1. 新疆农业大学食品科学与药学学院,新疆乌鲁木齐 830052
- 折叠
摘要
本研究旨在优化植物基杏仁酸奶配方,以提高其品质、增强其储藏稳定性能.研究以甜杏仁为主要原料,添加乳化剂、增浆剂等常规酸奶稳定剂,通过乳酸发酵制成植物基杏仁酸奶.采用主成分综合评价分析和响应面优化法确定最佳酸奶稳定剂配方,并对其物性学特性进行研究表征.研究结果表明:最佳的植物基杏仁酸奶配方为:酒石酸单双甘油酯添加量0.4％、羟丙基二淀粉磷酸酯添加量2.0％、谷氦酰胺转氦酶添加量0.1％,综合评分为0.990,通过响应面验证后的植物酸奶综合评分与预测结果接近.经调配的植物基酸奶品质及总接受程度显著提升,复配植物基杏仁酸奶(MPBAY)微观颗粒更加饱满,乳脂分配更加均匀,质地更加醇厚.此研究为植物基酸奶的开发及植物蛋白胶凝聚集体系研究,提供了一定研究思路和科学理论价值参考.
Abstract
This study aimed to optimize the formula of plant-based almond yogurt to improve its quality and storage stability.Using sweet almonds as the main ingredient and adding conventional yogurt stabilizers such as emulsifiers and thickeners,plant-based almond yogurt was produced through lactic acid fermentation.The optimal stabilizer formula for yogurt was determined using principal component synthesis evaluation analysis and response surface optimization methodology,and the physical properties were characterized.The results showed that the optimal formula for plant-based almond yogurt was 0.4％tartaric acid mono-diglyceride,2.0％hydroxypropyl distarch phosphate,and 0.1％glutamine transaminase,with a comprehensive score of 0.990.The predicted and verified comprehensive scores of plant-based yogurt were close.The quality and acceptability of the plant-based yogurt significantly improved after adjustment,and the micro-particles of the mixed plant-based almond yogurt(MPBAY)were fuller,the distribution of milk fat was more uniform,and the texture was richer.This study provides a certain research idea and scientific theoretical value reference for the development of plant-based yogurt and the study of plant protein gel aggregation systems.
关键词
植物基杏仁酸奶/稳定剂/主成分/综合评价分析/物性学特性Key words
plant-based almond yogurt/stabilizer/principal component/synthesis evaluation analysis/physical properties引用本文复制引用
基金项目
国家重点研发计划(2019YFD 1002300)
新疆农业大学研究生科研创新计划(XJAUGRI2023045)
出版年
2024
国家科技期刊平台
NSTL
万方数据