甜玉米果粒酸奶加工前处理工艺

Optimization of Pretreatment Process for Sweet Corn Fruit Granule Yogurt

为提高甜玉米果粒酸奶的稳定性、风味、口感及组织状态等质量指标,通过单因素试验和中心组合设计方法对甜玉米汁制备的加水磨浆、灭酶护色、淀粉液化以及菌种驯化等前处理工艺进行研究。结果表明:甜玉米打浆前灭酶条件为100℃、15min,最佳的液化条件为料液比1:3(g/mL)、温度91℃、时间32min、酶添加量0.2mL/100g,该甜玉米汁与牛奶体积之比为4:6驯化菌种。在此条件下所开发的甜玉米果粒酸奶具有独特的风味、较好的口感。

In order to improve the stability,taste and flavor of sweet corn fruit granule yogurt,the pretreatment conditions enzyme inactivation,starch liquefaction and strain domestication were optimized by one-factor-at-a-time method and central composite design method.A heating duration of 15 min at 100 ℃ was found optimal for enzyme inactivation before slurry beating.The optimal liquefaction conditions were solid-to-liquid ratio 1：3（g/mL）,α-amylase dosage 0.2 mL/100 g,temperature 91 ℃,and liquefaction time 32 min.The best results for strain domestication were achieved by culturing in a mixture of sweet corn slurry and milk at a ratio of 4：6.The yogurt obtained under these conditions was characterized by unique flavor and excellent palatability.