凝固型甘蔗植物基酸奶的工艺优化

Process optimization of solidified sugarcane plant-based yoghurt

以甘蔗、速溶大豆粉为主要原料,以复合乳酸菌为发酵剂,以木薯变性淀粉为稳定剂,以感官评价为指标,固定甘蔗汁添加量为15%,发酵温度为43℃,通过单因素试验和正交试验,结合模糊数学评价法探究速溶大豆粉、乳酸菌、蔗糖和木薯变性淀粉用量对产品感官品质的影响。结果表明,凝固型甘蔗植物基酸奶的最佳工艺参数:速溶大豆粉25%,乳酸菌2.5%,蔗糖4%,木薯变性淀粉2%,发酵8 h,在此工艺条件下制得的酸奶品质最优,兼具甘蔗清香与大豆乳香。

With sugarcane and instant soybean powder as main raw materials,compound lactic acid bacteria as starter,modified cassava starch as stabilizer,and sensory evaluation as index,and under the condition of 15% sugarcane juice and 43℃ fermentation temperature,the effects of dosages of instant soybean powder,lactic acid bacteria,sucrose and modified cassava starch on sensory quality of products were explored by single factor test and orthogonal experiment in combination with fuzzy mathematics evaluation method.The results show that the best technological parameters of solidified sugarcane plant-based yoghurt were as follows:25% instant soybean powder,2.5% lactic acid bacteria,4% sucrose,2% cassava modified starch,8 h fermentation.Under these technological conditions,the yoghurt has the best quality,with the fragrance of sugarcane and soybean milk flavor.