摘要
该研究以纯牛奶、积雪草为原料,保加利亚乳杆菌和嗜热链球菌为发酵菌种制备积雪草酸奶,通过单因素试验和响应面法优化其加工工艺,并对其品质进行分析。结果表明,积雪草酸奶的最佳加工工艺条件为:积雪草汁添加量10%、蔗糖添加量6%、接种量1%、发酵时间7 h、发酵温度42℃、后熟时间16 h。在此优化条件下,积雪草酸奶感官评分为89.97分,具有积雪草特殊清香风味,持水性为79.5%,总酸为87.1°T,可溶性固形物含量为14.1%,pH值为4.24,乳清析出率为1.03%,悬浮稳定性为1.31%,脂肪含量为3.2 g/100 g,乳酸菌菌落总数为3.3×10^(7) CFU/g,各项理化指标均符合相关国家标准。
In this study,the Centella asiatica yogurt was prepared using fresh milk and C.asiatica as raw materials,with Lactobacillus bulgaricus and Streptococcus thermophilus as fermentation starter.The processing technology was optimized through single-factor experiments and response surface methodology,and the quality was analyzed.The results showed that the optimal processing technology conditions of C.asiatica yogurt were as follows:C.asiatica juice addition 10%,sucrose addition 6%,inoculum 1%,fermentation time 7 h,temperature 42℃,and post-ripening time 16 h.Under the optimal condition,the sensory score of the yogurt was 89.97,with distinctive fresh aroma characteristic of C.asiatica,the water holding capacity was 79.5%,the titratable acidity was 87.1°T,the soluble solids content was 14.1%,the pH was 4.24,the whey separation rate was 1.03%,the suspension stability was 1.31%,the fat content was 3.2 g/100 g,and the total lactic acid bacteria count was 3.3×10^(7) CFU/g.All physicochemical parameters met the related national standards.
作者
何文
卢文洁
余森艳
卢珍兰
王志存
HE Wen;LU Wenjie;YU Senyan;LU Zhenlan;WANG Zhicun(College of Agriculture and Biology,Guangxi Normal University for Nationalities,Chongzuo 532200,China)
出处
《中国酿造》
北大核心
2026年第2期266-271,共6页
China Brewing
基金
广西高等教育本科教学改革工程项目(2024JGA363)
广西民族师范学院课程思政示范课程、教学名师和团队项目(KCSZSFKC202304)。
关键词
积雪草
酸奶
工艺优化
响应面法
品质分析
Centella asiatica
yogurt
process optimization
response surface methodology
quality analysis
