摘要
以纯牛奶、山葵为主要原料,研制一种新型的山葵保健酸奶,在单因素试验的基础上,采用响应面法对山葵酸奶发酵工艺进行优化,并采用顶空固相微萃取技术(high space solid phase micro-extraction,HS-SPME)与气质联用(gas chromatography-mass spectrometry,GC-MS)技术对山葵酸奶和普通酸奶挥发性风味物质进行测定。结果表明:经响应面法优化后的山葵酸奶最佳工艺条件为山葵粉添加量4.8%,发酵剂接种量3.3%,白砂糖添加量6.9%,发酵时间6.2 h,综合感官评分94.78分。采用气相色谱质谱联用技术对山葵酸奶和普通酸奶的挥发性风味物质研究表明,山葵酸奶共含有32种挥发性风味物质,主要包括醛类7种(17.96%)、酯类9种(19.6%)、醇类2种(5.6%)、酮类3种(24.59%)、酸类7(22.72%),其中醛类、酯类、酮类物质较普通酸奶高,而酸类物质较普通酸奶低,醛类、酯类、酮类物质的增加酸类物质的降低使得山葵酸奶风味更加柔和,形成其特有的辛香味。
Milk and wasabi were selected as the main raw materials to product a new type of wasabi healthy yogurt,The fermentation process of wasabi yoghurt was optimized by response surface method based on the single factor experiments,and headspace solid phase microextraction technology(HS-SPME) and gas chromatography-mass spectrometry(GC-MS) were used to determine volatile flavor compounds in wasabi yogurt and ordinary yogurt.The results showed that the optimal processing conditions of wasabi yogurt optimized by response surface method were 4.8 % wasabi powder,3.3 % starter inoculation,6.9 % granulated sugar,6.2 h fermentation time. The sensory quality score under the condition was 94.78. The results of horseradish and ordinary yogurt volatile flavor material by gas chromatography and mass spectrometry technique indicated that horseradish yogurt contains 32 kinds of volatile flavor substances,mainly composed of 7 kinds of aldehydes(17.96 %),9 kinds of esters(19.6 %),2 kinds of alcohols(5.6 %),3 kinds of ketones(24.59 %),7 kinds of acids(22.72 %). Acids,aldehydes,esters,ketones compounds was higher than ordinary yogurt,and acid compounds was lower than those of plain yogurt,the alcohol,esters,ketones compounds increased and the acid compounds decreased,which made the horseradish yoghourt product taste softer and formed its unique spicy fragrance.
作者
罗倩
田计均
唐媛
余海萍
李瑞瑾
孙雁霞
LUO Qian;TIAN Ji-jun;TANG Yuan;YU Hai-ping;LI Rui-jin;SUN Yan-xia(Private Sichuan Tianyi University,Mianzhu 618200,Sichuan,China;College of Pharmaceutical and Biological Engineering,Chengdu University,Chengdu 610106,Sichuan,China;Dean's Office,Chengdu University,Chengdu 610106,Sichuan,China)
出处
《食品研究与开发》
CAS
北大核心
2020年第7期149-158,共10页
Food Research and Development
关键词
山葵
酸奶
响应面法
工艺优化
风味物质
horseradish
yogurt
response surface methodology
formulation process
flavor substances
