苏籽酸奶稳定剂筛选及最优工艺优化

Selection of stabilizer and optimization of optimum process for perilla seed yoghurt

以具有多种营养价值的酸奶为载体,将富含α-亚麻酸的苏籽加入酸奶中研制出一款集营养与保健等多重功效的苏籽酸奶。并解决苏籽在酸奶中分布不均影响口感等问题,满足消费者对食品营养价值和保健功能需要,丰富酸奶市场品种。本研究选用复合稳定剂解决苏籽在酸奶中分布不均的问题,结合感官评价确定最优工艺参数。结果表明:最佳复合稳定剂的添加量:果胶、黄原胶、CMC依次为0.05%,0.1%,0.05%;在此基础上,通过单因素和正交实验结合感官评价得出苏籽酸奶的最优工艺条件为:添加3%的苏籽,6%的蔗糖,5%的发酵剂,发酵6 h。

With a variety of nutritional value of yogurt as the carrier, add periUa seeds which are rich in the alpha hnolenic acid to the yogurt to develop a periUa seeds yoghurt, which is collect multiple functions of nutrition and health care. And solve the problem of uneven distribu- tion ofperilla seeds in yogurt, affecting the taste and so on, to meet the needs of consumers for food nutrition and health care functions, rich yogurt market varieties. In this study, to solve the problem of perilla seed uneven distribution in yogurt, the composite stabilizer was adoped. And the optimal process parameters were determined by the sensory evaluation.The results showed that the optimum amount of the com- pound stabilizer： pectin, xanthan gum and CMC are 0.05%, 0.1%, and 0.05%, on this basis, through single factor and orthogonal experiment combined with the optimal process conditions of sensory evaluation to obtain periUa seeds yogurt： the addition amount ofperilla seeds is 3%, sugar content is 6%, fermentation agent is 5%, fermentation time is 6h.