苦荞花生复合发酵酸奶加工工艺研究

Research on Processing Technology of Set Tartary Buckwheat-peanut Yoghourt

以苦荞,花生及脱脂乳粉为原料,酸度,感官评分为试验指标,分析苦荞糖化汁与花生浆配比,脱脂乳粉用量,加糖量,发酵剂用量,发酵时间对苦荞花生酸奶品质的影响,采用正交试验优化了工艺条件。结果表明,苦荞糖化汁与花生浆配比,脱脂乳粉用量,发酵剂用量以及发酵时间对苦荞花生酸奶品质有显著影响。苦荞花生酸奶加工的适宜工艺条件为苦荞糖化汁与花生浆4︰1混合,脱脂乳粉8%,白砂糖6%,发酵剂(嗜热链球菌︰保加利亚乳杆菌=1︰1)5%,42℃发酵6 h。苦荞花生酸奶口感细腻,具有苦荞清香味和花生香浓味,酸度为72.5°T,蛋白含量为3.0%,总黄酮含量33.5 mg/100 mL,是一种营养与风味俱佳的保健型花色酸奶。

Using tartary buckwheat, peanut and skimmed milk powder as the main raw materials, the processing technology of set tartary buckwheat-peanut yoghourt was studied. The study researched the effects of the mixture ratio of tartary buckwheat saccharification and peanut milk, the addition doses of skimmed milk powder, sugar, yoghourt starter and fermentation time on the product quality by using titratable acidity and sensory evaluation as main indexes. According to the orthogonal experiment, the optimal processing parameters of tartary buckwheat-peanut yoghourt were made as follows： the ratio of tartary buckwheats accharification and peanut milk was 4 ： 1, skimmed milk powder 8%, sugar 6%, yoghourt starter （St ： Lb=l ： 1） 5%, fermentation time 6 h and fermentation temperature 42 ℃. The tartary buckwheat-peanut yoghourt had fine and smooth texture, contained 33.5 mg/100 mL total flavones, 3.0% protein and the titratable acidity is 72.5 °T.