摘要
以牛乳为主要原料,添加啤酒糟等成分,经过乳酸菌发酵而制成的一种富含膳食纤维的酸奶。以啤酒糟酸奶的感官品质和理化检测数据为评价指标,利用正交试验和模糊综合评价法得到最适宜的配方及工艺参数:啤酒糟添加量4%,果葡糖浆添加量10%,发酵温度42℃,发酵时间10 h。在此优化条件下,啤酒糟酸奶的感官评分为38.5分,酸度为84.8°T,蛋白质含量为2.6 g/100 g、脂肪含量为2.5 g/100 g,成品风味独特,酸甜适口,是一种极具开发价值的保健酸奶。
Using milk as raw material added brewer's spent grain,the yogurt with more dietary fiber was made by lactic acid bacteria fermentation.Based on the sensory evaluation and physiochemical determination,the optimal formula and process parameters of yogurt with brewer's spent grain were optimized by orthogonal experiments and fuzzy comprehensive evaluation.The results showed that the optimum formula and process parameters were as follow:brewer's spent grain addition4%,high fructose syrup10%,fermentation time10h,and temperature42℃.Under the optimal conditions,the sensory score of the yogurt with brewer's spent grain was38.5,total acid content,protein content and fat content were84.8°T,2.6g/100g and2.5g/100g,respectively.The yogurt with brewer's spent grain had sweet and sour taste,special flavor and profound developing value.
作者
王然
WANG Ran(College of Food Technology and Biotechnology, Changchun Vocational Institute of Technology, Changchun 130033, China;College of Biological and Agricultural Engineering, Jilin University, Changchun 130022, China)
出处
《中国酿造》
CAS
北大核心
2018年第12期204-207,共4页
China Brewing
基金
吉林省教育厅"十三五"科学技术研究项目(吉教科合字[2016]第557号)
关键词
啤酒糟
酸奶
发酵
工艺优化
正交试验
模糊综合评价法
brewer's spent grain
yogurt
fermentation
technology optimization
orthogonal experiments
fuzzy comprehensive evaluation
