摘要
以新疆特色老酸奶为原料与面粉及辅料相结合,通过醒发、焙烤制成一款新型酸奶馕,对酸奶馕工艺进行探究。通过单因素实验研究酵母、酸奶和蛋清蛋黄匀液的添加质量对酸奶馕的影响,同时利用响应面实验对加工工艺参数进行优化设计,筛选出最优组合。实验结果表明:最佳工艺条件为酵母添加质量1.5 g、酸奶添加质量100.3 g和蛋清蛋黄匀液添加质量21.0 g,得到的酸奶馕感官评分为93.4分,风味浓郁,色泽形态最佳,在此条件下贮藏天数不超过2 d的酸奶馕具有最佳贮藏特性。
Taking Xinjiang characteristic old yogurt as raw material,combining with flour and auxiliary materials,a new type of yogurt Nang was made by awakening and baking,and the technology of yogurt Nang was explored.The effects of yeast supplemental level,yogurt supplemental level,egg white and yolk homogenate supplemental level on yogurt Nang were investigated by single factor experiment.Meanwhile,response surface experiment was performed to optimize the processing parameters and screen out the optimal combination.The results showed that the optimal processing conditions were yeast supplemental level of 1.5 g,yogurt supplemental level of 100.3 g,egg white and egg yolk homogenate supplemental level of 21.0 g.The sensory score of yogurt Nang was 93.4 points,indicating a rich flavor and optimal color and appearance.Under these conditions,the optimal storage characteristic of yogurt Nang is within 2 days.
作者
张恒
刘克俭
李倩
陈麟
房丹丹
郭心宇
石骏
张剑林
ZHANG Heng;LIU Kejian;LI Qian CHEN Lin;FANG Dandan;GUO Xinyu;SHI Jun;ZHANG Jianlin(College of Food Science and Engineering,Xinjiang University of Technology,Aksu 843000,China)
出处
《发酵科技通讯》
CAS
2023年第3期163-169,共7页
Bulletin of Fermentation Science and Technology
基金
新疆维吾尔自治区大学生创新创业训练计划项目(S202213558008,S202213558010)
新疆维吾尔自治区教育厅高校科研项目(XJEDU2022P136)。
关键词
酸奶馕
响应面设计
感官得分
贮藏特性
yogurt Nang
response surface design
sensory score
storage characteristics
