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中国精品科技期刊2020

蓝莓果脯糖浆凝固型酸奶制备工艺优化

支莉 盛美琪 宋雨蓉 孙旭 朱礼强 朱成成 魏文毅 殷泽 金丽梅 李志江

支莉,盛美琪,宋雨蓉,等. 蓝莓果脯糖浆凝固型酸奶制备工艺优化[J]. 食品工业科技,2022,43(23):183−191. doi:  10.13386/j.issn1002-0306.2022010208
引用本文: 支莉,盛美琪,宋雨蓉,等. 蓝莓果脯糖浆凝固型酸奶制备工艺优化[J]. 食品工业科技,2022,43(23):183−191. doi:  10.13386/j.issn1002-0306.2022010208
ZHI Li, SHENG Meiqi, SONG Yurong, et al. Optimization of Preparation Technology of Blueberry Candied Syrup-based Set Yoghurt[J]. Science and Technology of Food Industry, 2022, 43(23): 183−191. (in Chinese with English abstract). doi:  10.13386/j.issn1002-0306.2022010208
Citation: ZHI Li, SHENG Meiqi, SONG Yurong, et al. Optimization of Preparation Technology of Blueberry Candied Syrup-based Set Yoghurt[J]. Science and Technology of Food Industry, 2022, 43(23): 183−191. (in Chinese with English abstract). doi:  10.13386/j.issn1002-0306.2022010208

蓝莓果脯糖浆凝固型酸奶制备工艺优化

doi: 10.13386/j.issn1002-0306.2022010208
基金项目: 黑龙江省大学生创新创业训练计划项目(编号:202110223019)。
详细信息
    作者简介:

    支莉(2000−),女,本科,研究方向:食品科学与工程,E-mail:zl_litchi@163.com

    通讯作者:

    金丽梅(1972−),女,博士,教授,研究方向:聚合物膜制备及其应用,E-mail:jilinwa@126.com

  • 中图分类号: TS252.54

Optimization of Preparation Technology of Blueberry Candied Syrup-based Set Yoghurt

  • 摘要: 以浓缩蓝莓果脯糖浆和全脂灭菌纯牛奶为原料制备凝固型酸奶,考察了浓缩蓝莓果脯糖浆添加量、白砂糖添加量、发酵剂接种量及发酵时间对凝固型蓝莓酸奶感官品质、乳清析出率和酸度的影响,并在单因素实验的基础上进行响应面试验,优化了制备凝固型蓝莓酸奶的最佳工艺参数,并对比市面酸奶分析了其质构参数。结果表明凝固型蓝莓酸奶的最佳制备工艺为:浓缩蓝莓果脯糖浆(浓缩2倍后总糖含量为0.679 mg/mL)的添加量为7%、白砂糖添加量4%、发酵剂接种量0.6%、乳清蛋白粉添加量2%,发酵控制时间为11 h。在此条件下,乳清析出率为12.43%,酸度为83.66°T,感官评分达最高值88.13分。凝固型蓝莓酸奶呈淡紫色,具有浓郁的乳香味和蓝莓风味。本产品的硬度、内聚性、胶黏性比市售发酵乳的测定值低,但持水能力较强,比添加了增稠剂的市售产品更细腻清爽,口感较好。本研究确定了蓝莓果脯糖浆凝固型酸奶的基本制备工艺条件,为提高蓝莓果脯糖浆的综合利用价值、新型果味凝固型酸奶的开发提供了有益的参考。
  • 图  1  浓缩蓝莓果脯糖浆添加量对酸奶品质的影响

    Figure  1.  Effect of concentrated blueberry candied syrup addition amount on the quality of yoghurt

    图  2  白砂糖添加量对酸奶品质的影响

    Figure  2.  Effect of sugar addition amount on the quality of yoghurt

    图  3  发酵时间对酸奶品质的影响

    Figure  3.  Effect of fermentation time on the quality of yoghurt

    图  4  发酵剂接种量对酸奶品质的影响

    Figure  4.  Effect of inoculating addition of starter on the quality of yoghurt

    图  5  各因素交互影响凝固型蓝莓酸奶感官评分的等高线图和响应曲面图

    Figure  5.  The contour diagram and response surface diagram of sensory score of blueberry yogurt influenced by each factor

    表  1  响应面试验因素水平表

    Table  1.   Factors and levels of response surface experiment

    因素水平
    −101
    A 浓缩蓝莓果脯糖浆添加量(%)678
    B 白砂糖添加量(%)345
    C 发酵时间(h)91011
    D发酵剂接种量(%)0.40.60.8
    下载: 导出CSV

    表  2  凝固型蓝莓酸奶感官评定标准表

    Table  2.   Standard for sensory evaluation of blueberry set yogurt

    项目评分标准分值(分)
    色泽
    (20分)
    色泽均匀,有光泽,呈紫色
    均匀性较差,稍暗淡,呈淡紫色
    色泽不均匀,光泽度差,呈淡紫色
    16~20
    9~15
    0~8
    风味
    (20分)
    奶香和蓝莓香味协调,无异味
    蓝莓味较淡,气味较协调
    无蓝莓味,整体气味不协调
    16~20
    9~15
    0~8
    口感
    (30分)
    口感细腻柔和,酸甜可口
    口感较好,酸甜较适宜
    口感粗糙,不柔和,过酸或者过甜
    21~30
    11~20
    0~10
    组织状态
    (30分)
    组织细腻,质地均匀,凝固性好,无乳清析出
    组织较细腻,质地均匀,凝固较好,有少量乳清析出
    组织不均匀,凝乳不良,乳清析出较多
    21~30
    11~20
    0~10
    下载: 导出CSV

    表  3  响应面试验设计及结果

    Table  3.   Experimental design and results for response surface experiment

    试验号A浓缩蓝莓果脯
    糖浆添加量
    B白砂糖
    添加量
    C发酵
    时间
    D发酵剂
    接种量
    Y感官评分
    (分)
    10−10184
    210−1081.67
    3−101084.5
    4−1−10083.67
    5−100−183.66
    600−1−184.22
    7010183.67
    8−10−1081.19
    9011085.67
    10000088.67
    11−110080.23
    12000087.27
    13000087
    14001−183.78
    15−100182.89
    16000087.33
    17110080.65
    1800−1184.5
    190−1−1083.36
    200−10−184.73
    21101081.47
    220−11087
    23000087.33
    24100182.67
    25010−180.67
    261−10080.33
    2701−1084.33
    28100−179.33
    29001186.33
    下载: 导出CSV

    表  4  回归方程方差分析结果

    Table  4.   Variance analysis of quadratic polynomial regression model

    方差来源平方和自由度均方FP显著性
    模型167.511411.9717.86<0.0001**
    A8.3718.3712.490.0033**
    B5.1615.167.710.0149*
    C7.4917.4911.180.0048**
    D4.9014.907.320.0171*
    AB3.5313.535.280.0376*
    AC3.0813.084.600.0500
    AD4.2214.226.300.0249*
    BC1.3211.321.970.1818
    BD3.4813.485.190.0389*
    CD1.2911.291.920.1872
    A2108.111108.11161.39<0.0001**
    B227.96127.9641.74<0.0001**
    C24.8314.837.200.0178*
    D221.22121.2231.68<0.0001**
    残差9.38140.67
    失拟项7.65100.771.770.3059不显著
    纯误差1.7340.43
    总离差176.8928
    注:R2=0.9470;显著性:*代表差异显著,P<0.05;**代表差异极显著,P<0.01。
    下载: 导出CSV

    表  5  市售发酵酸奶与本样品的品质对比

    Table  5.   Comparison of texture properties between commercial set yogurt and the sample in this work

    酸奶种类硬度(N)内聚性胶黏性(N)持水能力(%)
    完达山蓝莓果粒酸奶0.79±0.22a0.85±0.12a0.68±0.12a87.91±0.51c
    伊利老酸奶0.78±0.16a0.85±0.14a0.66±0.16a98.03±0.64a
    本样品0.38±0.12b0.42±0.09b0.28±0.11b94.28±0.36b
    注:表中同一列不同上标a、b、c表示显著性差异,P<0.05。
    下载: 导出CSV
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出版历程
  • 收稿日期:  2022-01-24
  • 网络出版日期:  2022-10-21
  • 刊出日期:  2022-11-23

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