新型燕麦酸奶制作工艺及其理化性质分析

祝烨媛; 赵钢; 王爱莉

doi:10.13386/j.issn1002-0306.2021100082

新型燕麦酸奶制作工艺及其理化性质分析

doi: 10.13386/j.issn1002-0306.2021100082

祝烨媛^{1, 2,},
赵钢^{1, 2},
王爱莉^{1, 2, ,}

1.
成都大学食品与生物工程学院，四川成都 610106
2.
农业部杂粮加工重点实验室，四川成都 610106

基金项目: 国家自然科学基金（32102125）；四川省科技计划项目（2019YFS0526）。

详细信息

作者简介:
祝烨媛（1997−），女，硕士研究生，研究方向：杂粮加工，E-mail：zhuyeyuan0403@163.com

通讯作者:
王爱莉（1984−），女，博士，特聘副研究员，研究方向：杂粮加工产品和食品感官风味，E-mail：alicewang124@163.com

中图分类号: TS252.54
计量
- 文章访问数: 34
- HTML全文浏览量: 15
- PDF下载量: 13
- 被引次数: 0
出版历程
- 收稿日期: 2021-10-13
- 网络出版日期: 2022-06-19
- 刊出日期: 2022-08-03

Processing Technology of A New Type of Oat Yogurt and Its Physical and Chemical Properties Analysis

ZHU Yeyuan^{1, 2
,},
ZHAO Gang^{1, 2},
WANG Aili^{1, 2
, ,}

1.
School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China
2.
Key Laboratory of Multigrain Processing, Ministry of Agriculture and Rural Affairs, Chengdu 610106, China

摘要

摘要: 以燕麦乳及复原乳为原料，市售酸奶发酵菌种为发酵剂，开发一种新型燕麦酸奶。以感官评分及酸度为指标，通过单因素实验探究燕麦乳与复原乳的复配比、菌种添加量、发酵时间、发酵温度4个因素对燕麦酸奶发酵效果的影响。在单因素实验的基础上采用正交试验确定燕麦酸奶的最优发酵工艺，并对燕麦酸奶的基本理化指标包括蛋白质、脂肪、氨基酸、酸度、pH进行测定分析，通过ABTS和DPPH自由基清除能力分析燕麦酸奶的抗氧化活性，通过气质联用法测定燕麦酸奶中风味物质。结果表明，燕麦酸奶的最优发酵工艺为：燕麦乳/复原乳为2:1，发酵菌种接种量为0.2%，发酵时间9 h，发酵温度34 ℃。在此工艺条件下制得的燕麦酸奶呈均匀的米白色，口感酸甜适中，富含燕麦清香。GC-MS共检测出燕麦酸奶36种香气成分，主要为酯类、酸类和醛类。与市售酸奶相比，燕麦酸奶的蛋白质含量与其接近但脂肪含量只有其60%，且抗氧化活性及甘氨酸和精氨酸含量显著提高（P<0.05），更适合减肥人群食用。
- 燕麦 /
- 燕麦乳 /
- 燕麦酸奶 /
- 抗氧化活性 /
- 风味物质 /
- 理化性质
Abstract: A new type of oat yogurt was developed with oat milk and reconstituted milk as raw materials and commercial yogurt fermentation strains as starter. Sensory score and acidity were served as indexes, the effects of oat milk and reconstituted milk ratio, amount of fermentation strains, fermentation time, and fermentation temperature on the quality of oat yogurt were studied by single factor experiment. Based on the results of single factor experiment, the optimal fermentation process of oat yogurt was determined by orthogonal test. The basic physical and chemical indexes of oat yogurt including protein, fat, amino acid, acidity, pH were analyzed. The antioxidant activity of oat yogurt was evaluated by ABTS and DPPH methods, and the flavor compounds in oat yogurt were determined by GC-MS. The results showed that the optimal fermentation process of oat yogurt was as follows: Oat milk/reconstituted milk was 2:1, the inoculation amount of fermentation bacteria was 0.2%, the fermentation time was 9 hours, and the fermentation temperature was 34 ℃. The oat yogurt produced by optimal fermentation process presented uniform creamy-white, moderate sour and sweet taste and rich in oat fragrance. Thirty-six aroma components of oat yogurt were detected by GC-MS, including esters, acids and aldehydes. Protein content of oat yogurt was close to commercial yogurt, but the fat content of oat yogurt was only 60% of commercial yogurt. In addition, the antioxidant activity and contents of glycine and arginine of oat yogurt were significantly higher than commercial yogurt (P<0.05). Therefore, oat yogurt has higher nutritional value for public, especially for obesity.
- oat /
- oat milk /
- oat yogurt /
- antioxidant activity /
- flavour compounds /
- physicochemical properties

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图 1 燕麦乳与复原乳不同配比对燕麦酸奶品质的影响

Figure 1. Effects of different proportions of oat milk and reconstituted milk on the quality of oat yogurt

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图 2 菌种添加量对燕麦酸奶品质的影响

Figure 2. Effect of strain addition on the quality of oat yogurt

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图 3 发酵时间对燕麦酸奶品质的影响

Figure 3. Effect of fermentation time on the quality of oat yogurt

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图 4 发酵温度对燕麦酸奶品质的影响

Figure 4. Effect of fermentation temperature on the quality of oat yogurt

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图 5 燕麦米、燕麦乳、燕麦酸奶及市售酸奶之间蛋白质及脂肪含量对比

Figure 5. Comparison of protein and fat content among oat rice, oat milk, oat yogurt and commercial yogurt

注：不同小写字母表示差异显著（P<0.05）。

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图 6 燕麦米、燕麦乳、燕麦酸奶及市售酸奶之间ABTS及DPPH自由基清除率对比

Figure 6. Comparison of ABTS and DPPH free radical scavenging rates among oat rice, oat milk, oat yogurt and commercial yogurt

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表 1 正交试验因素与水平

Table 1. Factors and levels of orthogonal test

水平	A配比燕麦乳:复原乳	B菌种接种量（%）	C发酵时间（h）	D发酵温度（℃）
1	1:2	0.14	7	34
2	1:1	0.17	8	37
3	2:1	0.20	9	40

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表 2 燕麦酸奶感官评分标准

Table 2. Sensory scoring standard of oat yogurt

项目	评分标准	感官评分（分）
色泽（20分）	颜色异常	0~5
	色泽不均匀、浅灰色	6~10
	色泽不均匀、呈米白色	11~15
	色泽均匀一致、呈米白色	16~20
组织状态（30分）	有杂质、凝乳裂纹、有气泡、乳清析出严重	0~5
	凝乳组织粗糙、有裂纹、有气泡、乳清析出	6~10
	凝乳均匀较细腻、表面光滑、无气泡、少量乳清析出	11~20
	凝乳均匀细腻、表面光滑、无气泡、无乳清析出	21~30
风味（20分）	风味异常	0~5
	无燕麦味、仅有酸奶味	6~10
	微弱的燕麦味、纯正的酸奶味	11~15
	浓郁的燕麦味、纯正的酸奶味	16~20
口感（30分）	口感异常	0~5
	口感粗糙、有颗粒、酸味过度	6~10
	口感较细腻润滑、酸甜适中	11~20
	口感细腻润滑、酸甜适中	21~30

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表 3 正交试验设计及结果

Table 3. The orthogonal test design and results

实验号	A	B	C	D	感官评分（分）
1	1	1	1	1	67.82
2	1	2	2	2	71.43
3	1	3	3	3	72.97
4	2	1	2	3	68.72
5	2	2	3	1	71.51
6	2	3	1	2	70.12
7	3	1	3	2	73.35
8	3	2	1	3	73.06
9	3	3	2	1	77.41
k₁	70.74	69.96	70.33	72.25
k₂	70.12	72.00	72.52	71.63
k₃	74.61	73.50	72.61	71.58
R	4.49	3.54	2.28	0.66

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表 4 正交试验方差分析结果

Table 4. Variance analysis of orthogonal test results

来源	平方和	df	均方	F	P值
A	104.834	2	52.417	76.104	0.000^**
B	46.264	2	23.132	33.586	0.000^**
C	18.776	2	9.388	13.631	0.000^**
D	5.880	2	2.940	4.269	0.030^*
误差	12.398	18	0.689
总变异	188.152	26
注：表示差异显著（P<0.05）；*表示差异极显著（P<0.01）。

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表 5 燕麦酸奶微生物指标

Table 5. Microbial indexes of oat yogurt

微生物指标	乳酸菌	大肠杆菌
活菌数（CFU/mL）	>1×10⁶	<3.0

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表 6 燕麦酸奶基本理化指标

Table 6. Basic physical and chemical indexes of oat yogurt

基本理化指标	蛋白质（g/100 g）	脂肪（g/100 g）	酸度（°T）	pH
燕麦酸奶	2.39	1.51	58	4.45

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表 7 燕麦米、燕麦乳、燕麦酸奶及市售酸奶之间氨基酸含量对比

Table 7. Comparison of amino acid content among oat rice, oat milk, oat yogurt and commercial yogurt

氨基酸种类	燕麦米（g/100 g）	燕麦乳（g/100 g）	燕麦酸奶（g/100 g）	市售酸奶（g/100 g）
天门冬氨酸	0.99±0.01^a	0.16±0.00^c	0.17±0.00^c	0.21±0.01^b
苏氨酸	0.42±0.00^a	0.06±0.00^d	0.08±0.00^c	0.12±0.00^b
丝氨酸	0.58±0.01^a	0.09±0.00^d	0.10±0.00^c	0.14±0.00^b
谷氨酸	2.64±0.01^a	0.44±0.00^d	0.48±0.00^c	0.57±0.02^b
甘氨酸	0.62±0.00^a	0.09±0.00^b	0.08±0.00^c	0.05±0.00^d
丙氨酸	0.59±0.01^a	0.09±0.00^b	0.09±0.00^b	0.09±0.00^b
缬氨酸	0.62±0.01^a	0.10±0.00^d	0.12±0.00^c	0.15±0.01^b
蛋氨酸	0.13±0.01^a	0.02±0.00^d	0.03±0.00^c	0.06±0.00^b
异亮氨酸	0.47±0.02^a	0.08±0.00^c	0.10±0.00^c	0.13±0.01^b
亮氨酸	0.92±0.01^a	0.15±0.00^d	0.18±0.00^c	0.25±0.01^b
酪氨酸	0.40±0.01^a	0.02±0.00^d	0.04±0.00^c	0.11±0.00^b
苯丙氨酸	0.65±0.02^a	0.10±0.00^c	0.11±0.00^c	0.13±0.00^b
赖氨酸	0.50±0.00^a	0.07±0.00^d	0.12±0.00^c	0.21±0.01^b
组氨酸	0.26±0.01^a	0.05±0.00^d	0.06±0.00^c	0.08±0.00^b
精氨酸	0.89±0.00^a	0.13±0.00^b	0.12±0.00^c	0.09±0.00^d
脯氨酸	0.58±0.00^a	0.09±0.00^d	0.15±0.00^c	0.29±0.00^b
总含量	11.26±0.6^a	1.74±0.00^c	2.01±0.00^c	2.68±0.08^b
注：同行不同小写字母表示差异显著（P<0.05）。

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表 8 燕麦酸奶中主要风味物质种类及含量

Table 8. Types and contents of main flavor substances in oat yogurt

编号	组分	保留指数		峰面积百分比（%）	呈现风味
编号	组分	RI计算值	RI参考值	峰面积百分比（%）	呈现风味
1	2-甲基四氢呋喃-3-酮	801	809	1.25	老姆酒及面包风味^[37]
2	甲基戊基甲酮	892	891	1.25	香蕉香及轻微药香^[38]
3	2-壬酮	1089	1092	1.13	芸香香气，玫瑰、茶样风味^[38]
4	甲基壬基甲酮	1294	1294	1.25	芸香油脂蜡香，兼柑橘香^[39]
5	2,2,4,6,6-五甲基庚烷	981	991	1.06	栗香绿茶^[40]
6	右旋萜二烯	1018	1030	2.11	似花香气味^[41]
7	正庚醛	902	901	0.68	刺激性果香^[39]
8	苯甲醛	956	962	1.51	苦杏仁气味^[39]
9	正辛醛	994	1003	4.61	浓厚果子味^[39]
10	反-2-辛烯醛	1053	1080	0.29	青叶香气^[42]
11	壬醛	1101	1104	4.90	蜜蜡花香^[38]
12	癸醛	1201	1206	0.60	稀释后呈柑橘皮气味^[38]
13	十一醛	1308	1307	0.42	玫瑰香气^[39]
14	丙位己内酯	1365	1323	0.63	香豆素样香味^[38]
15	丁位十二内酯	1712	1719	0.52	略有苦味^[43]
16	戊二酸二甲酯	1137	1135	1.25	—
17	己二酸二甲酯	1244	1243	0.34	—
18	十二酸甲酯	1525	1526	1.11	花香^[39]
19	邻苯二甲酸二乙酯	1595	1594	4.21	椰香^[39]
20	十四酸甲酯	1727	1725	0.45	蜂蜜和鸢尾样香气^[38]
21	（Z）-十六烯酸甲酯	1899	1898	0.29	—
22	十六酸甲酯	1923	1926	1.46	—
23	油酸甲酯	2092	2091	0.41	略有臭味^[39]
24	十八碳酸甲酯	2116	2128	0.16	略有臭味^[39]
25	己二酸二异辛酯	2393	2398	0.47	—
26	正己酸	1004	990	12.71	乳酪气味^[39]
27	正庚酸	1093	1078	0.92	油脂气味^[38]
28	正辛酸	1195	1180	28.07	微弱的水果酸味^[38]
29	壬酸	1283	1273	2.13	脂肪及椰子香味^[38]
30	正癸酸	1382	1373	10.66	略有不愉快气味^[39]
31	十二烷酸	1570	1568	3.03	月桂油、茶叶香气味^[39]
32	十四酸	1269	1768	0.73	微弱的蜡香及奶香^[39]
33	十六烷酸	1968	1968	2.87	几乎无味^[39]
34	4-乙烯基-2-甲氧基苯酚	1318	1317	0.66	—
35	1,6-己内酰胺	1257	1259	1.30	—
36	2-正戊基呋喃	984	993	0.90	水果香气^[38]
注：“—”表示暂未查到该物质的呈现风味。

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