胡萝卜益生菌慕斯配方优化及相关特性测定

The formula optimization of carrot mousse with probiotics and relevant characteristics

以嗜热链球菌grx02发酵的慕斯为基础,添加胡萝卜汁制成一款新型胡萝卜益生菌慕斯。以感官评价为依据,通过单因素和正交试验确定的胡萝卜益生菌慕斯的最佳工艺配方如下:胡萝卜汁55 g,淡奶油60 g,绵白糖10 g,发酵乳140 g,吉利丁粉4 g。对最佳配方制得的慕斯的质构、pH值、酸度进行了测定,质构指标如下:硬度0.82 N,最大黏附力-0.08 N,黏附性0.86 mJ,内聚性0.46 Ratio,弹性10.16 mm,胶黏性0.46 N,咀嚼性5.07 mJ,其中硬度与咀嚼性随配方的改变慕斯变化最为明显,最佳配方对应的pH值为4.65、酸度为52.50°T。以最佳配方制作的胡萝卜益生菌慕斯口感较好、营养丰富、风味独特。

Based on the mousse fermented by Streptococcus thermophilus grx02, this study added carrot juice to make a new type of carrot probiotic mousse. Based on the sensory evaluation, the optimal formula for the carrot probiotic mousse was determined by single factor and orthogonal test: the addition amount of carrot juice was 55 g, the amount of whipped cream was 60 g, and the amount of white sugar added was 10 g, fermented milk was added in an amount of 140 g, and gelatin powder was 4 g. The texture, pH and acidity of the mousse prepared by the best formula were determined. The texture indexes were: hardness 0.82 N, maximum adhesion-0.08 N, adhesion 0.86 mJ, cohesive 0.46 Ratio. The elasticity was 10.16 mm, the viscosity was 0.46 N, and the chewiness was 5.07 mJ. The hardness and chewiness change most obviously with the formula change. The optimum formula corresponds to a pH of 4.65 and an acidity of 52.50 °T. The prepared carrot probiotic mousse has a good taste, rich nutrition and unique flavor.