植物基核桃酸奶的研制

Development of Plant-based Walnut Yogurt

以植物基核桃仁为主要原料,通过单因素试验研究低聚果糖添加量、发酵温度、发酵剂接种量对植物基核桃酸奶的影响,结合响应面试验优化确定植物基核桃酸奶最佳工艺,开发一款纯植物基成分的酸奶,并对产品质量进行检测。结果表明,植物基核桃酸奶发酵过程中筛选的科汉森菌种YF-L904,感官评分可达18.62分,口感最佳;低聚果糖添加量为9.3%,菌种接种量为1.2%,发酵温度为31.5℃。此条件下,发酵16 h后植物基核桃酸奶pH降至4.5时,其硬度为423.1 g,黏度为9304 mPa·s、持水度为1.33%,质构特性达到最优,其蛋白质含量为5.28±1.49%、脂肪含量为22.67±2.28%、水分含量为52.04±2.60%、乳酸菌数为1.65×10^(9)CFU/g,大肠菌群未检出。研发的核桃酸奶味道醇香、酸甜适中、口感细腻、质地均匀,是一款高蛋白、低脂肪的纯植物基酸奶,在一定程度上丰富了酸奶品类,增加了核桃精深加工水平,对核桃产业的健康发展具有积极的推动作用。

Walnut is a medicinal and food resource with rich nutritional value and good development prospects.In this study, plant-based walnut kernels were used as the main raw material to study the effects of oligofructose addition, fermentation temperature, and starter inoculation amount on plant-based walnut yogurt through single-factor experiments, and the optimal process of plant-based walnut yogurt was optimized by combining response surface experiments,develop a yogurt with pure plant-based ingredients and test the quality of the product.The results showed that the Hansen strain YF-L904 selected during the fermentation of plant-based walnut yogurt had a sensory score of18.62 points and the best taste;the addition of fructooligosaccharides was 9.3%, the strain inoculation was 1.2%, and the fermentation temperature is 31.5℃.Under these conditions, when the pH of the plant-based walnut yogurt drops to 4.5 after 16 hours of fermentation, its hardness is 423.1 g, viscosity is 9304 mPa·s, water retention is 1.33%, and its texture characteristics are optimal, and its protein content is 5.28±1.49%, fat content was 22.67±2.28%, moisture content was 52.04±2.60%, Lactic acid bacteria count was 1.65×10^(9) CFU/g, coliforms were not detected.The developed walnut yogurt tastes mellow, moderately sweet and sour, delicate in taste, and uniform in texture. It is a pure plant-based yogurt with high protein and low fat,the healthy development of the country has a positive role in promoting.