响应面法优化鹰嘴豆-黑木耳多糖酸奶工艺及质构特性研究

Optimization of processing of chickpea-Auricularia auricular polysaccharide yoghurt by response surface methodology and its texture characteristics

以黑木耳、鹰嘴豆为原料,利用复合菌粉进行发酵,以酸奶酸度为评价指标,利用响应面法优化复合酸奶的制备工艺。结果表明:当黑木耳多糖浸出液添加量15.53%、鹰嘴豆乳添加量9.34%、白砂糖添加量4.77%时,酸度为78.84°T。所得酸奶与普通酸奶相比,酸甜可口,风味独特,口感更好,营养更高,同时具有黑木耳及鹰嘴豆的特殊发酵香气。

Auricularia auricular and chickpea were used as raw materials for fermentation with compound bacterial powder.Taking the acidity of yogurt as the evaluation index,the preparation process of compound yogurt was optimized by response surface methodology.The results showed that when the amount of Auricularia auricular polysaccharide extract was 15.53%,chickpea milk was 9.34%and white granulated sugar was 4.77%,the acidity was 78.84°T.Compared with ordinary yogurt,the yogurt tasted sweet and sour,with it unique flavor,better taste and higher nutrition.At the same time,it had the special fermentation aroma of Auricularia auricular and chickpea.