摘要
以蕨麻、牦牛奶为原料,制作蕨麻牦牛酸奶,探究了白砂糖添加量、发酵剂添加量、蕨麻添加量和发酵时间4个因素对蕨麻牦牛酸奶品质的影响,经单因素试验和正交试验,优化蕨麻牦牛酸奶的制备工艺。添加5.00%白糖,0.15%菌种,7.00%蕨麻,于42℃条件下恒温发酵6 h后置于4℃冷藏柜中发酵后熟24 h,制得的酸奶口感细腻、酸甜适宜,有淡淡乳香和蕨麻的绵甜。品质分析表明,24 h发酵后熟后酸奶pH值5.46,酸度86.00°T,可溶性固形物11%,黏度8381.50 mPa·s,持水率94.97%,蛋白质含量4.80%,脂肪含量6.55%,同时还研制了一种成本较低的蕨麻蜕皮液,为今后功能性牦牛酸奶的产品开发提供了技术支持。
In this study,Potentilla and Yak milk were used as raw materials to prepare Potentilla flavor yak yogurt.The effects of four factors on the quality of Potentilla flavor yak yogurt were studied,including the amount of white sugar,starter,Potentilla and fermentation time.The best preparation process of Potentilla flavor yak yogurt was optimized by single factor and orthogonal design.The results showed that 5%sugar,0.15%bacteria and 7%Potentilla anserina were added,fermented at 42℃for 6h,and then put in 4℃refrigerator for 24 h.Under these conditions,the yogurt taste delicate,sweet and sour,with a touch of frankincense and fern soft sweet.After 24 h fermentation,the pH of the yogurt was 5.46 and the acidity was 86°T.Soluble solid content 11%,viscosity 8381.50 mPa·s,water holding rate 94.97%,protein content 4.80%,fat content 6.55%,which was in line with the nutrition of flavor yogurt.At the same time,this research also developed a low-cost Potentilla molting liquid,which provided technical support for the development of functional yak yogurt in the future.
作者
王红
张建华
魏廷俊
肖利成
张雁平
郭卫兴
李文浩
WANG Hong;ZHANG Jianhua;WEI Tingjun;XIAO Licheng;ZHANG Yanping;GUO Weixing;LI Wenhao(Qinghai University,Xi'ning,Qinghai 810016,China;Yushu Agriculture and Animal Husbandry Technical Service Station,Yushu,Qinghai 815000,China;Animal Husbandry and Veterinary Workstation of Yushu City,Yushu,Qinghai 815000,China)
出处
《农产品加工》
2023年第5期52-56,共5页
Farm Products Processing
基金
青海省重点研发与转化项目(2019-NK-109)
青海省科技厅自然科学基金项目(2020-ZJ-960Q)。
关键词
蕨麻
牦牛酸奶
工艺
工艺配方
品质
Potentilla anserina L
yak yogurt
technology
process formula
