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中国精品科技期刊2020
王藤,蒋帅涵,刘琨毅,等. 滇黄精酸奶的配方优化及品质评价[J]. 食品工业科技,2024,45(15):1−8. doi: 10.13386/j.issn1002-0306.2023080190.
引用本文: 王藤,蒋帅涵,刘琨毅,等. 滇黄精酸奶的配方优化及品质评价[J]. 食品工业科技,2024,45(15):1−8. doi: 10.13386/j.issn1002-0306.2023080190.
WANG Teng, JIANG Shuaihan, LIU Kunyi, et al. Optimization of the Formula and Quality Evaluation of Polygonatum kingianum Yogurt[J]. Science and Technology of Food Industry, 2024, 45(15): 1−8. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023080190.
Citation: WANG Teng, JIANG Shuaihan, LIU Kunyi, et al. Optimization of the Formula and Quality Evaluation of Polygonatum kingianum Yogurt[J]. Science and Technology of Food Industry, 2024, 45(15): 1−8. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023080190.

滇黄精酸奶的配方优化及品质评价

Optimization of the Formula and Quality Evaluation of Polygonatum kingianum Yogurt

  • 摘要: 以奶粉、滇黄精膏、蔗糖为主要原料,发酵研制滇黄精酸奶。通过感官审评、单因素实验结合响应面试验,优化得到滇黄精酸奶的最佳配方。此外,以优化后的配方制备酸奶,比较滇黄精酸奶与原味酸奶(未添加滇黄精)的理化指标、微生物指标及抗氧化能力。结果表明,滇黄精酸奶的最佳配方为滇黄精膏添加量1.5%,蔗糖添加量10%,发酵剂添加量0.02%。滇黄精酸奶口感细腻,酸甜比适中,带有清淡的滇黄精风味,感官评分为87.62分。各项理化指标和微生物指标均符合国家标准。抗氧化能力与质构分析表明,与原味酸奶相比,添加滇黄精膏显著提升了酸奶的抗氧化能力与稳定性。微观结构分析表明,滇黄精膏与乳蛋白紧密结合,形成了结构致密的乳凝胶,改善了酸奶的黏度值。综上,复配滇黄精膏开发了一种功能酸奶,具有一定的市场价值。

     

    Abstract: Milk powder, Polygonatum kingianum paste and sucrose were used as the main ingredients and a P. kingianum yogurt was fermented and developed. The optimal formula of P. kingianum yogurt was optimized by sensory evaluation, single-factor combined with response surface test. In addition, yoghurt was prepared with the optimised formula to compare the physicochemical and microbiological indices and antioxidant capacity of P. kingianum yoghurt with that of plain yoghurt (without P. kingianum). The results showed that the optimal formula for P. kingianum yoghurt was 1.5% addition of P. kingianum paste, 10% addition of sucrose and 0.02% addition of starter culture. P. kingianum yogurt had a delicate taste, with a moderate ratio of sweet and sour, with a light flavor of P. kingianum and sensory score of 87.62. All physicochemical and microbiological indexes met the national standards. The antioxidant capacity and texture analysis showed that compared with plain yoghurt, the addition of P. kingianum paste significantly improved the antioxidant capacity and stability of the yoghurt. Microstructural analysis showed that P. kingianum paste was tightly bound to milk protein, forming a densely structured milk gel and improving the viscosity value of yogurt. Therefore, a functional yogurt was developed by compounding P. kingianum, which had a certain market value.

     

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