桑椹五味子复合功能性酸奶的研制

The Study on the Development of Mulberry and Schisandra chinensis Compound Yoghurt

以桑椹、五味子和鲜牛奶为主要原料,研制具有保健功能的复合酸奶。以感官评分为指标,通过单因素试验以及混料设计对复合酸奶的配方进行优化,并在此基础上通过单因素试验以及Box-Behnken响应曲面试验对复合酸奶的制备工艺条件进行优化。结果表明:桑椹五味子复合酸奶的最优配方为五味子果浆11%、桑椹果浆14.0%、白砂糖11%、鲜牛乳64%,复合稳定剂为0.6%,得出的感官评分为93.21±0.32分;制备工艺为:发酵时间12 h,发酵温度41℃,接种量5.4%,进一步验证试验,得出的复合酸奶的感官评分为93.35±0.14分。在此条件下制备的酸奶工艺稳定可行,产品质地均匀、香气协调、口感细腻。

This study was designed to use mulberry and Schisandra chinensis applied in yoghurt.Effects of the formulations were studied via the single factor methodologies and mixture design.And then,the preparation technology parameters were determined by Box-Behnken response surface methodology.Results showed that optimized formulations were Schisandra chinensis 11%,mulberry 14%,sugar 11%,milk 64%,composite stabilizer 0.6%,the sense scores of compound yoghurt was 93.21±0.32;And the optimized preparation technology parameters were fermentation time 12 h,fermentation temperature 41 ℃ and inoculation amount 5.4%,the sense scores of compound yoghurt was 92.35±0.14.With the optimal formula,the compound yoghurt tasted fine and smoot,it overall flavor was good.The yoghurt had strong reducing power and DPPH radical scavenging activity.