摘要
采用正交设计试验研究了球杆菌比例、全脂乳浓度、发酵终点以及蔗糖添加量对中温发酵酸乳的风味和游离氨基酸、脂肪酸含量的影响。以9个不同的酸乳工艺配方为研究对象,采用主成分分析法(PCA)研究了不同样品的感官特征和游离氨基酸,脂肪酸含量。采用偏最小二乘回归分析法(PLSR)研究了感官结果和仪器测定结果的相关性。结果表明,球杆菌比例和全脂乳浓度是影响奶香味酸味、游离氨基酸量,脂肪酸量的重要因素。偏最小二乘回归分析表明酸乳气味与脂肪酸相关性较强,而风味和余味与游离氨基酸相关性强。
Nine formulations were investigated according to orthogonal statistical design （3 levels, variables of strain ratio, concentration of whole milk powder, and final fermentation acidity and sucrose）. Relationships between odor, flavor attributes and free amino acids, fatty acids composition of middle-temperature fermented yogurts were determined by principal components analysis （PCA） and partial least-squares regressive analysis （PLSR）. Results showed that ratio of strain and concentration of whole milk powder had important effects on the attributes of milky, sour flavor and amount of free amino acids and fatty acids. Partial least squares regression results showed that there were not only positive relationships between yogurt aroma and fatty acids composition, but also between flavor, after taste and free amino acids.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2008年第7期28-33,共6页
Food and Fermentation Industries
基金
国家科技部(863)计划(No.2006AA102345)
江苏省高技术科技计划(No.BG2007338)
