摘要
选用大豆作为主要原料,采用单因素试验和正交试验设计优化燕麦大豆酸奶配方,通过对其pH、酸度、可溶性固形物、持水力及感官品质的评定,研究燕麦、发酵剂、稳定剂、低聚木糖添加量对大豆酸奶pH、可溶性固形物和感官等品质的影响。结果表明,燕麦添加量对结果影响最大,其次为发酵剂,且两水平间存在显著差异(P<0.05)。最佳燕麦大豆酸奶配方为燕麦添加量6 g/mL,发酵剂添加量0.6 g/mL,稳定剂添加量1.8 g/mL,低聚木糖添加量4.2 g/mL。在此条件下制成的燕麦大豆酸奶品质最佳,感官评分为90分。
Using soybean as main raw material,the formula of oat soybean yogurt was optimized by single factor test and orthogonal test.By evaluating pH,acidity,soluble solids,water holding and sensory quality of the yogurt,the effects of additive amount of oats,fermentation starter,stabilizers and oligosaccharides on pH,soluble solids and sensory quality of soybean yogurt were studied.The results showed that oat addition had the most significant effect,followed by fermentation starter,and there was a significant difference between the two levels(P<0.05).The optimal formula of oat soybean yoghurt was oat 6 g/ml,fermentation starter 0.6 g/ml,stabilizer 1.8 g/ml,and xylooligosaccharide 4.2 g/ml.Under these conditions,the sensory quality of oat soybean yoghurt was the optimal,and the sensory evaluation score was 90.
作者
张雪
张煌
庄军辉
陈复生
ZHANG Xue;ZHANG Huang;ZHUANG Junhui;CHEN Fusheng(College of Food and Bioengineering,Henan University of Animal Husbandry and Economy,Zhengzhou 450011,China;School of Grain,Oil and Food,Henan Industry University,Zhengzhou 450000,China)
出处
《中国酿造》
CAS
北大核心
2018年第9期153-157,共5页
China Brewing
基金
2017河南省科技攻关项目(172102110037)
河南省高等学校重点科研项目资助计划(17A550015)
关键词
燕麦大豆酸奶
发酵
品质
感官评价
oat soybean yogurt
fermentation
quality
sensory evaluation
