摘要
本研究以脱脂核桃粕为原料,在单因素实验的基础上应用响应面法对核桃乳发酵工艺进行优化。以接种量、植物乳杆菌与嗜酸乳杆菌配比、发酵时间、发酵温度为因素,以感官评价为指标,研究各因素及其交互作用对发酵核桃乳感官品质的影响。结果表明,最佳生产工艺条件为:植物乳杆菌与嗜酸乳杆菌比例为1∶1,接种量8%,发酵温度41℃,发酵时间12.7 h。所得到的产品色泽均匀,核桃香味充足,酸甜适口,口感丝滑,后熟12 h的pH和总酸含量3.88、25.63 g/kg,活菌数7.78×10^8 cfu/mL,蛋白质含量1.05 g/100 g,氨基态氮含量68.6 mg/100 g,与未发酵的核桃乳相比,氨基酸总含量增加了0.1738%。
The defatted-walnut milk as the raw material was fermented in this experiment.Based on the single-factor experiments,the fermentation processing of walnut milk was optimized by the response surface method.The impacts of inoculation amount,ratio of strain,fermentation time and fermentation temperature on the sensory quality of fermented walnut milk were investigated.The result showed that the optimal fermentation processing conditions were as follows:Volume ratio of Lactobacillus plantarum to Lactobacillus acidophilus 1∶1,8%of inoculation amount,41℃fermentation temperature and 12.7 h fermentation time.In addition,the fermented product had the uniform color,strong walnut flavor,sweet,sour and smooth taste.After 12 h,the pH value and total acid were 3.88 and 25.63 g/kg,the number of viable bacteria was 7.78×10^8 cfu/mL,the protein contents was 1.05 g/100 g,the amino nitrogen contents was 68.6 mg/100 g,the total content of amino acids increased by 0.1738%.
作者
裴璞花
安传相
谢丹
宋明发
杨芸
杨姣姣
许粟
马立志
PEI Pu-hua;AN Chuan-xiang;XIE Dan;SONG Ming-fa;YANG Yun;YANG Jiao-jiao;XU Su;MA Li-zhi(Wine and Food Engineering College of Guizhou University,Guiyang 550025,China;Agriculture and Animal Husbandry Bureau,Fenggang County,Zunyi 564200,China;Food and Pharmaceutical Engineering Institute of Guiyang University,Guiyang 550005,China;Guizhou Engineering Research Center for Fruit Processing,Guiyang 550005,China)
出处
《食品工业科技》
CAS
北大核心
2020年第2期162-169,共8页
Science and Technology of Food Industry
基金
贵州省农业公关项目(黔科合支撑[2016]2539号)
贵州省果品加工、贮藏与安全控制协同创新中心(黔教合协同中心字[201306]号)
贵州省果品加工工程技术研究中心项目(黔科合农G字[2011]4001号)
毕节市科技支撑项目(毕科合[2016]07号)贵阳市科技局专项资金(GYU-KYZ[2018]01-13)
贵阳市博士启动资金(GYU-ZRD[2018]-029)
关键词
工艺优化
模糊数学
植物乳杆菌
嗜酸乳杆菌
发酵核桃乳
process optimization
fuzzy mathematics
Lactobacillus plantarum
Lactobacillus acidophilus
fermented walnut milk
