摘要
利用椰浆为主要原料,不加入任何动物成分,通过乳酸菌发酵制成椰子植物酸奶。以感官评分为主要评价指标,结合pH值、酸度、持水力等理化指标,研究脂肪含量、均质压力、加糖量、发酵温度及时间、接种量等方面对椰子植物酸奶品质的影响。通过正交试验,优化椰子植物酸奶制备的最优工艺条件。综合分析单因素与正交试验结果,得出最优工艺为脂肪含量10%,均质压力25 MPa,加糖量4%,接种量3%,发酵温度40℃,发酵时间8 h。在此工艺下,制备的椰子植物酸奶pH值为4.55,滴定酸度为92.67°T,持水力为88.75%,蛋白含量为3.85 g/100 g,乳酸菌活菌数为5.70×109 CFU/g,酵母菌及致病菌均未检出,且酸奶口感良好、无分层现象、黏稠度适宜、凝固性较好,感官评分最高,为84.97。
In the study,coconut milk was used as the main raw material,without the addition of any animal-based ingredients,to prepare coconut plant-based yoghurt using lactic acid bacteria fermentation.Sensory scores were used as the main evaluation indicators,combined with physical and chemical indicators,such as pH,acidity,and water holding capacity,to study the impact of fat and sugar addition,homogenization pressure,fermentation temperature and time,and starter inoculation on the quality of the coconut plant-based yoghurt.Then,through orthogonal experiments,the process conditions for the preparation of coconut plant-based yoghurt were optimized.Comprehensive analysis of single factor experiment and orthogonal experiment results showed that the optimal preparation process was 10%fat content,4%sugar addition,25 MPa homogenization pressure,3%starter inoculation,40℃fermentation temperature,and 8 h fermentation time.Under this process,the pH of the prepared coconut plant-based yoghurt was 4.55,titer acidity was 92.67°T,water holding capacity was 88.75%,protein content was 3.85 g/100 g,and viable number of lactic acid bacteria was 5.70×10^(9) CFU/g.Yeast and pathogenic bacteria were not detected,and the yoghurt had a good taste,no delamination,suitable consistency,good coagulability,and the sensory score was the highest at 84.97.
作者
韩喜艳
宋菲
赵松林
王媛媛
赵晓明
曾炜韬
HAN Xi-yan;SONG Fei;ZHAO Song-lin;WANG Yuan-yuan;ZHAO Xiao-ming;ZENG Wei-tao(Coconut Research Institute of Chinese Academy of Tropical Agricultural Sciences/Hainan Engineering Center of Coconut Further Processing/National Center of Important Tropical Crops Engineering and Technology Research(Coconut Center),Wenchang 571339,Hainan,China;School of Food Science and Technology,Huazhong Agricultural University,Wuhan 430070,Hubei,China;College of Food Science and Technology,Guangdong Ocean University,Zhanjiang 524088,Guangdong,China)
出处
《食品研究与开发》
CAS
北大核心
2021年第20期55-62,共8页
Food Research and Development
基金
海南省重点研发计划(ZDYF2020097)。
关键词
椰浆
工艺
优化
椰子植物酸奶
品质分析
coconut milk
process
optimization
coconut plant-based yoghurt
quality analysis
