赤藓糖醇玫瑰花风味酸奶的研制

Preparation of erythritol rose flavored yogurt

目的优化赤藓糖醇玫瑰花风味酸奶的配方,丰富酸奶的种类。方法以鲜牛乳为主要原料,以玫瑰花浸提液为辅料,采用赤藓糖醇代替白砂糖,制作出低热量更健康的风味酸奶。以感官评分为指标,选取玫瑰花浸提液添加量、赤藓糖醇添加量、发酵剂添加量和发酵时间4个因素,进行单因素实验,筛选出对酸奶风味影响较大的3个单因素进行三因素三水平响应面分析,确定其最佳配方。结果通过单因素实验得出对酸奶影响较大的3个因素为玫瑰花浸提液添加量、赤藓糖醇添加量和发酵剂添加量;通过响应面分析得出酸奶的最佳配方为玫瑰花浸提液添加量10%、赤藓糖醇添加量21%、发酵剂添加量1%,得到产品的平均感官评分95。结论44℃条件下发酵11 h后于4℃冰箱冷藏12 h得到的赤藓糖醇玫瑰花风味酸奶质地细腻、酸甜可口、组织状态均匀,具有玫瑰花的清香,理化指标与微生物指标均符合国家标准要求。

Objective To optimize the formula of erythritol rose yogurt and enrich the varieties of yogurt.Methods Fresh milk was used as the main raw material,rose extract was used as the auxiliary material,and erythritol was used to replace sugar,which produced yoghurt with lower calories and were healthier.Sensory evaluation as an indicator,the single factor experiment was carried out based on the addition of rose extract,the addition of erythritol,the addition of starter culture,and the fermentation time.In the end,3 factors which had a significant effect on the sensory score were used to conduct the response surface analysis of 3 factors and 3 levels for the final formula.Results Through the single factor experiment,it was concluded that the 3 factors that had a greater impact on yogurt were the amount of rose extract,the amount of erythritol and the amount of starter added.Through response surface analysis,it was concluded that the optimal formula of yogurt was 10%of rose extract,21%of erythritol,and 1%of starter,and the average sensory score of the product was 95.Conclusion The erythritol rose-flavored yogurt obtained by fermenting at 44°C for 11 h and refrigerating for 12 h at 4°C has a fine texture,sweet and sour taste,uniform texture,and has the fragrance of rose,its physical and chemical indexes and microbial indexes all meet the requirements of national standards.