摘要
将酸枣仁和苦荞分别进行预处理后用于具有抗氧化的功能性酸奶产品研制,并且分别以白砂糖添加量、乳酸菌的接菌量、酸枣仁苦荞浆的添加量以及发酵时间为单因素,根据Box-Behnken中心组合试验设计原理,在单因素实验基础上采用四因素三水平的响应面分析方法优化了酸枣仁苦荞酸奶发酵工艺。结果表明,该产品呈淡藕荷色,质地均匀,口感细腻,无乳清析出,有酸乳的香气、酸枣仁的芳香及苦荞的麦香。对产品进行黄酮测定得其质量分数为(6.89±0.02)mg/100g,为酸奶产品多样化及功能性酸奶市场的扩大提供借鉴。
The fermentation process of Spine Date Seed&Tartary Buckwheat yoghurt was optimized.Base on the single factor experiments and the Box-Benhnken center united experimental design principles,the method of response surface analysis with 4 factors and 3 levels were adopted.The best fermentation process as follows:the addition of white sugar 8%,the addition of pretreatment product of Spine Date Seed and Tartary Buckwheat pulp 20%,inoculation amount 5%,fermentation time 7 h at 42℃,and refrigerated mature at 4℃,produce the Spine Date Seed&Tartary Buckwheat yoghurt after stirring.The product is pale pinkish purple,and have good texture and mouth feel,no whey separation.It have aroma of yoghurt、Spine Date Seed and wheat fragrance of Tartary Buckwheat.Compared to the ordinary yogurt,the Spine Date Seed&Tartary Buckwheat yoghurt contained a higher content of the flavonoids by(6.89±0.02)mg/100 g,provide fundamental basis for diversification of yoghurt products and expansion of market health care yoghurt.
作者
李华
倪娜
赵汝
王华
LI Hua;NI Na;ZHAO Ru;WANG Hua(Inner Mongolia University for Nationalities,Tongliao 028000,China)
出处
《中国乳品工业》
CAS
北大核心
2020年第11期59-64,共6页
China Dairy Industry
基金
内蒙古民族大学特色交叉学科群建设项目(MDXK006)
内蒙古自治区高等学校教学研究项目(NJZY1949)。
关键词
酸枣仁
苦荞
响应面法
酸奶
发酵工艺
Spine date seed
Tartary buckwheat
Yogurt
Response surface method
Fermentation process
