大麦若叶青汁酸奶的研制及品质分析

Development and Quality Analysis of Barley Leaf Green Juice Yoghurt

本研究以大麦若叶青汁粉和牛奶为主要原料,研制大麦若叶青汁酸奶。通过对比添加不同浓度大麦若叶青汁粉制备的酸奶在14 d贮藏期间的滴定酸度、持水力、活菌数、pH值、质构、挥发性风味物质等理化指标及感官评价,确定大麦若叶青汁粉最适添加量为2%。按此添加量制作的大麦若叶青汁保健酸奶的滴定酸度在贮藏期间平均每天上升约1.5°T,在贮藏15 d后活菌数仍达到1×10^(7) CFU/mL。在大麦若叶青汁粉的添加量为2%的时候,制备出的酸奶拥有较好的持水力以及良好的组织形态。对添加不同浓度大麦若叶青汁粉的制备的酸奶进行风味组分分析,结果表明在大麦若叶青汁粉添加量为2%组检测出25种风味物质,其中正己醛、乙酸丁酯、丙二醇甲醚醋酸酯和醇类物质等对赋予酸奶大麦若叶青汁粉特殊风味贡献最大。

Barley leaf green juice powder is rich in dietary fiber,so it is considered with the effect of preventing and relieving constipation.Barley leaf green juice yogurt was made by barley leaf green juice powder,milk and yoghurt starter after fermentation.During 14 days of storage,the titratable acidity,water holding capacity,viable bacteria,pH value,texture,volatile flavor compounds,sensory evaluation,etc.,of barley leaf green juice yoghurt with different concentrations of barley leaf green juice powder were detected,the results indicated that the optimum addition amount of barley leaf green juice powder was 2%.When the barley leaf green juice powder was added at 2%,the titration acidity was increasing by 1.5°T everyday and the viable count still reached 1×10^(7) CFU/mL after 15 days of storage.When the addition amount of barley green juice powder was 2%,the prepared yogurt had better water holding capacity and good texture.Meanwhile,it combined the nutritional value of yogurt and special flavor of barley leaf green juice powder.The barley leaf green juice yogurt developed in this study meets the needs of young consumers to reduce fat without losing nutritional value,so it will have a very good market prospect.