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中国精品科技期刊2020
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

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。

     

    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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