摘要
该研究以纯牛奶和甜瓜汁为原料制备甜瓜酸奶,以酸度、持水力和感官评分为考察指标,在单因素试验的基础上采用响应面法对甜瓜酸奶的发酵工艺进行优化,并对其贮藏特性、抗氧化活性、流变特性、微观结构以及挥发性风味成分进行分析.结果表明,甜瓜酸奶的最佳发酵工艺条件为:甜瓜汁添加量7％,赤藓糖醇添加量7％,发酵时间8 h,接种量0.3％.在此优化条件下,甜瓜酸奶酸度为82.62 °T,持水力为81.13％,感官评分为90.70分.在贮藏21 d后,甜瓜酸奶的感官评分、酸度、持水力分别为73.0分、88.4 °T、68.2％;甜瓜酸奶具有均一、连续、紧密蛋白质网络结构和更好的流变性能;共检出33种挥发性风味成分,包括7种醇类、9种酯类、7种醛类、4种酮类、2种酸类和4种其他类化合物,相对含量分别为19.64％、28.43％、27.70％、11.69％、9.18％、3.36％.甜瓜汁的添加能改善酸奶的品质,赋予酸奶甜瓜香气.
Abstract
Melon yoghurt was prepared using pure milk and melon juice as main raw materials.Using acidity,water holding capacity and sensory score as investigation indicators,on the basis of single factor experiments,the process parameter of melon yoghurt was optimized by response surface methodology.In addition,the storage characteristics,antioxidant activities,rheological properties,microstructure and volatile flavor of the optimized melon yogurt were studied.Results showed that the optimal process parameters of melon yogurt were as follows:melon juice addition 7％,erythrose addition 7％,fermentation time 8 h,and inoculum 0.3％.Under the optimal process,the acidity of melon yogurt was 82.6 °T,the water holding capac-ity was 81.13％,and the sensory score was 90.70.After 21 d of storage,the sensory scores,acidity,water holding capacity of melon yogurt were 73.0,88.4 °T,68.2％,respectively.The optimized melon yogurt had a more uniform,continuous,compact protein network structure and better rheological properties.A total of 33 volatile compounds were detected,including 7 alcohols(19.64％),9 esters(28.43％),7 aldehydes(27.70％),4 ketones(11.69％),2 acids(9.18％),and 4 other compounds(3.36％).The addition of melon juice could improve the quality of yogurt and gave yogurt with melon aroma.
基金项目
潍坊科技发展计划(2022GX067)
山东省人文社会科学研究项目(2023-ESDZ-126)
维普
万方数据