摘要
以牛奶和番茄汁为主要原料,添加适量木薯变性淀粉作为稳定剂,同时添加低聚木糖作为益生菌增殖因子,以嗜热链球菌和保加利亚乳杆菌作为发酵菌种,以感官鉴定为评价指标,通过单因素试验对木薯变性淀粉、低聚木糖、番茄汁、菌种、蔗糖进行工艺研究,并采用正交试验确定低聚木糖番茄酸奶的最佳生产工艺条件。结果表明,低聚木糖番茄酸奶的最优工艺参数为:发酵温度43℃,木薯变性淀粉2%,低聚木糖0.45%,番茄汁20%,菌种3%,蔗糖5%。在此工艺条件下制得的酸奶品质最佳,呈均匀的淡粉色,组织状态良好,口感细腻,酸甜适中,兼具酸奶与番茄的独特风味,是一款具有较好开发前景的功能性酸奶制品。
Using milk and tomato juice as the main raw materials,adding appropriate amount of cassava modified starch as a stabilizer,and adding xylo-oligosaccharides as a probiotic proliferation factor,using Streptococcus thermophilus and Lactobacillus bulgaricus as fermentation strains,and sensory identification as evaluation indicators,Through the single factor experiment to study the process of modified cassava starch,xylo-oligosaccharides,tomato juice,strains,and sucrose,and use orthogonal test to determine the best production process conditions of xylo-oligosaccharide tomato yogurt.The results show that the optimal process parameters of xylo-oligosaccharide tomato yogurt are:when the fermentation temperature is 43℃,cassava modified starch 2%,xylo-oligosaccharide 0.45%,tomato juice 20%,strain 3%,sucrose 5%,The yogurt prepared under this process has the best quality,with a uniform light pink color,good organization,fine taste,moderate sweetness and sourness,and has the unique flavor of yogurt and tomato.It is a functional yoghurt product with good development prospects.
作者
黎素玲
余森艳
何渺源
袁柳凤
朱金莲
张诗琳
LI Suling;YU Senyan;HE Miaoyuan;YUAN Liufeng;ZHU Jinlian;ZHANG Shilin(College of Chemical and Biological Engineering,Guangxi Normal University for Nationalities,Chongzuo 532200,China)
出处
《现代食品》
2021年第7期95-99,共5页
Modern Food
基金
2020年国家级大学生创新创业训练计划项目(202010604029)
2019年度广西民族师范学院科研经费资助项目(2019FG007)。
关键词
低聚木糖
番茄
酸奶
发酵
xylo-oligosaccharide
tomato
yogurt
fermentation
