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投稿时间：2020-11-20
投稿时间：2020-11-20
中文摘要: 以红枣和纯牛奶为主要原料，通过单因素试验和响应面法对红枣酸奶的发酵工艺进行优化，同时对其质构特性进行分析。结果表明，红枣酸奶的最佳配方为：红枣汁添加量11.9%、白砂糖添加量6.2%、发酵时间5.7 h、稳定剂添加量0.2%、发酵温度44 ℃、发酵剂添加量0.2%，该工艺条件下得到的红枣酸奶口感质地醇厚，滋味酸甜可口，奶香与红枣特征香气相互协调，感官评分为80 分，酸奶的硬度为15.5 g、黏性为0.20 mJ、内聚性为1.64、弹性为0.64 mm。
Abstract:The fermentation process of red jujube yoghurt was optimized through single factor experiment and response surface methodology using red jujube and pure milk as main raw materials，and its textural properties were analyzed.The results showed that the optimal fermentation process conditions of red jujube yoghurt were as follows：the addition amount of red jujube juice of 11.9%，the addition amount of white sugar of 6.2%，fermentation time of 5.7 h，the stabilizer amount of 0.2%，fermentation temperature of 44 ℃，the ferment amount of 0.2%.Under the optimal conditions，the obtained red jujube yogurt had rich texture，sweet and sour taste，the coordination of the fragrance of milk and red jujube. The sensory score of the obtained red jujube yogurt reached 80 points. The hardness，viscosity，cohesion，and elasticity of the obtained red jujube yogurt were separately 15.5 g，0.20 mJ，1.64 and 0.64 mm.
keywords: red jujube yogurt fermentation process response surface methodology textural properties sensory score single factor experiment
文章编号：202107011 中图分类号： 文献标志码：
基金项目:国家自然科学基金青年科学基金项目（31801462）；福建省自然科学基金（2020J05211、2018J05063）；福建省教育厅中青年教师教育科研项目（JT180467）；2018 年福建省高校杰出青年科研人才培育计划项目；莆田市科技计划项目（2018NP2003）；莆田学院引进人才科研启动项目（2018055）；福建省大学生创新创业训练计划项目（S201911498055）；莆田学院大学生创新创业训练计划项目（201911498078、X202011498012）；莆田学院大学生校外实践教学基地建设项目（莆院教[2019]50 号）
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