石榴风味酸奶的研制

Development of Pomegranate Flavor Yogurt

摘要: 以石榴汁为主要的呈味和呈色物质,乳酸发酵后制成一种具有良好风味的凝固型酸奶。考察不同单因素对酸奶感官评分的影响,并采用响应面法对石榴风味酸奶配方进行优化。结果表明:石榴风味酸奶在42 ℃发酵条件下发酵4 h的最佳生产配方为:石榴汁添加量为4.4%,巴旦木乳添加量为4%,蔗糖量添加量为7.2%,发酵剂接种量为3%。以此工艺条件做5组平行试验,石榴风味酸奶组织结构光滑均匀,口感细腻,具有石榴特有的良好风味,感官评分值为(90.70±0.41)分。

Abstract: In this paper,a kind of solidified yogurt was made after lactic acid fermentation with good flavor,in which the pomegranate juice was used as the main flavor and color substance. The effects of different single factors on sensory score of yogurt were investigated,and the formula of pomegranate flavor yogurt was optimized by response surface methodology. The results showed that the best production formula of pomegranate flavor yogurt was 4.4% pomegranate juice,4% almond milk,7.2% sucrose and 3.0% starter. Based on this process condition,five parallel experiments were performed. The pomegranate flavor yogurt had smooth and even structure,delicate taste,unique good flavor of pomegranate and the obtained sensory score was(90.70±0.41)points.