摘要
该研究以赤藓糖醇、甜菊糖苷、罗汉果苷作为甜味剂,使用乳糖酶酶解酸奶中的乳糖制备无乳糖酸奶;以感官评分作为评价指标,通过单因素试验和响应面试验优化无乳糖酸奶的最佳配方。结果表明,响应面试验优化无乳糖酸奶发酵配方的参数为赤藓糖醇添加量6%、甜菊糖苷添加量0.01%、罗汉果苷添加量0.005%、乳糖酶添加量0.09%,以此配方发酵的无乳糖酸奶感官评分为94分,各指标符合相关标准要求。
Using erythritol,stevia glycoside and simoside as sweeteners,lactose-free yogurt was prepared with lactose in yogurt hydrolyzed by lactase.Using sensory score as the evaluation index,the formula of lactose-free yogurt was optimized by single factor experiments and response surface methodology.Results showed that the optimal formula of the lactose-free yogurt parameters by response surface methodology was as follows:erythritol 6%,stevia glycoside 0.01%,simoside 0.005%,and lactase 0.09%.Under the condition,the sensory score of lactose-free yogurt fermented by the formula was 94,and all indicators met the requirements of relevant standards.
作者
周洋
黄亚杰
文进
ZHOU Yang;HUANG Yajie;WEN Jin(Jinmailang Beverage Co.,Ltd.,Beijing 101500,China)
出处
《中国酿造》
CAS
北大核心
2024年第6期189-194,共6页
China Brewing
基金
乳饮品基础项目研究(JML2023)。
关键词
无乳糖酸奶
甜菊糖苷
罗汉果苷
配方
响应面法
lactose-free yogurt
stevioside
momorin
formula
response surface methodology
