花香型葡萄植物基酸奶工艺优化
Optimization of Process for Plant-based Yogurt with Floral Aroma Grapes
余森艳 1梁海龙 1黄璋 1何文 1密更 1李志红1
作者信息
- 1. 广西民族师范学院化学与生物工程学院,广西崇左 532200
- 折叠
摘要
[目的]以玫瑰花、葡萄汁、大豆粉作为原料,复合乳酸菌作为发酵剂,海藻酸丙二醇酯(PGA)作为稳定剂,研发出一款具有葡萄口味的花香型植物基酸奶.[方法]将蔗糖添加量固定为8％、PGA添加量调整为0.2％、发酵温度固定为43℃,经过单因素试验和正交试验,采用模糊数学感官评价法,得到花香型葡萄植物基酸奶的最佳工艺条件.[结果]玫瑰花添加量2％、葡萄汁添加量12％、大豆粉添加量24％、菌种添加量3％、发酵时间8 h.[结论]在此最优工艺下制作酸奶感官评分为92.4分,产品色泽呈淡紫色,具有玫瑰花芳香及葡萄果香,口感细腻,酸甜适中.
Abstract
[Objective]A floral plant-based yogurt with grape flavor was developed using rose,grape juice,and soybean powder as raw materials,composite lactic acid bacteria as fermentation agents,and propylene glycol alginate(PGA)as stabilizer.[Method]The optimal process conditions for floral aroma grape plant-based yogurt were obtained by fixing the sucrose addition at 8％,adjusting the PGA addition at 0.2％,and fixing the fermentation temperature at 43 ℃ through single factor and orthogonal experiments,using fuzzy mathematical sensory evaluation method.[Result]Rose addition of 2％,grape juice addition of 12％,soybean powder addition of 24％,bacterial strain addition of 3％,fermentation time of 8 hours.[Conclusion]The sensory score of the yogurt produced under this optimal process is 92.4 points.The product has a light purple color,with the aroma of roses and the fruity aroma of grapes.The taste is delicate and the acidity and sweetness are moderate.
关键词
植物基酸奶/玫瑰花/葡萄/模糊数学Key words
plant-based yogurt/rose/grape/fuzzy mathematics引用本文复制引用
出版年
2024
国家科技期刊平台
NSTL
万方数据