Optimization of Preparation Technology of Blueberry Candied Syrup-based Set Yoghurt
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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。Abstract: The concentrated blueberry candied syrup and the whole milk sterilized pure milk were used as raw material to prepare set yoghurt. The influence of addition amount for blueberry candied syrup, sugar content, starter inoculation quantity and fermentation time on the yogurt sensory quality, whey exhalation rate and acidity were investigated. Furthermore, the response surface experiment was carried out on the basis of single factor experiment to optimize the set yoghurt preparation technological parameters. Then the texture parameters of yoghurt were compared with those of commercial yoghurt. The results showed that the optimal preparation technology of blueberry set yoghurt was as follows: The addition amount of concentrate blueberry candied syrup (concentration ratio 2 with the total sugar content 0.679 mg/mL) in the yoghurt 7%, custer sugar 4%, starter inoculation amount 0.6%, whey protein powder 2%, and fermentation control time 11 h. Under these conditions, the whey release rate was 12.43%, the acidity was 83.66°T and the sensory score reached the highest score 88.13. The blueberry set yoghurt was purple with strong frankincense and blueberry flavor. The hardness, cohesiveness and adhesiveness of this product were lower than those of commercially available fermented milk, but the water holding capacity was stronger. It was more delicate and refreshing, which tasted better than the commercially available products with thickening agent addition. In this study, the basic preparation conditions of set yoghurt of blueberry preserved fruit syrup were determined, which provided useful reference for improving the comprehensive utilization value of blueberry preserved fruit syrup and developing new fruity set yoghurt.
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Key words:
- blueberry /
- set yoghurt /
- syrup /
- response surface /
- texture
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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 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 −1 0 1 A 浓缩蓝莓果脯糖浆添加量（%） 6 7 8 B 白砂糖添加量（%） 3 4 5 C 发酵时间（h） 9 10 11 D发酵剂接种量（%） 0.4 0.6 0.8 
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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
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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）1 0 −1 0 1 84 2 1 0 −1 0 81.67 3 −1 0 1 0 84.5 4 −1 −1 0 0 83.67 5 −1 0 0 −1 83.66 6 0 0 −1 −1 84.22 7 0 1 0 1 83.67 8 −1 0 −1 0 81.19 9 0 1 1 0 85.67 10 0 0 0 0 88.67 11 −1 1 0 0 80.23 12 0 0 0 0 87.27 13 0 0 0 0 87 14 0 0 1 −1 83.78 15 −1 0 0 1 82.89 16 0 0 0 0 87.33 17 1 1 0 0 80.65 18 0 0 −1 1 84.5 19 0 −1 −1 0 83.36 20 0 −1 0 −1 84.73 21 1 0 1 0 81.47 22 0 −1 1 0 87 23 0 0 0 0 87.33 24 1 0 0 1 82.67 25 0 1 0 −1 80.67 26 1 −1 0 0 80.33 27 0 1 −1 0 84.33 28 1 0 0 −1 79.33 29 0 0 1 1 86.33
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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 F值 P值 显著性 模型 167.51 14 11.97 17.86 <0.0001 ** A 8.37 1 8.37 12.49 0.0033 ** B 5.16 1 5.16 7.71 0.0149 * C 7.49 1 7.49 11.18 0.0048 ** D 4.90 1 4.90 7.32 0.0171 * AB 3.53 1 3.53 5.28 0.0376 * AC 3.08 1 3.08 4.60 0.0500 AD 4.22 1 4.22 6.30 0.0249 * BC 1.32 1 1.32 1.97 0.1818 BD 3.48 1 3.48 5.19 0.0389 * CD 1.29 1 1.29 1.92 0.1872 A2 108.11 1 108.11 161.39 <0.0001 ** B2 27.96 1 27.96 41.74 <0.0001 ** C2 4.83 1 4.83 7.20 0.0178 * D2 21.22 1 21.22 31.68 <0.0001 ** 残差 9.38 14 0.67 失拟项 7.65 10 0.77 1.77 0.3059 不显著 纯误差 1.73 4 0.43 总离差 176.89 28 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。
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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±0.22a 0.85±0.12a 0.68±0.12a 87.91±0.51c 伊利老酸奶 0.78±0.16a 0.85±0.14a 0.66±0.16a 98.03±0.64a 本样品 0.38±0.12b 0.42±0.09b 0.28±0.11b 94.28±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。
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