响应面法优化鹰嘴豆红枣凝固型酸奶的工艺研究

Optimization of processing technology of chickpea red jujube solidified yoghurt by response surface methodology

以鲜牛乳、鹰嘴豆和红枣为主要原料,以感官评分为指标,经单因素及响应面优化试验确定鹰嘴豆红枣凝固型酸奶的最优工艺条件为鲜牛乳与鹰嘴豆乳体积比4∶1、蔗糖添加量6%(以鹰嘴豆乳加鲜牛乳质量为基准,下同)、红枣汁添加量28%、发酵剂添加量6%、发酵时间4 h、发酵温度42℃。在此工艺条件下所得鹰嘴豆红枣凝固型酸奶感官评分为90.6,酸奶蛋白质含量为(7.04±0.16)g/100 g,脂肪含量为(1.08±0.24)g/100 g,持水力为94.62%,乳酸菌菌落总数为1.94×10^(7)CFU/mL,DPPH·清除率为34%,ABTS^(+)·清除率为90%,是一款高蛋白低脂肪,具有抗氧化活性的双蛋白酸奶。

Taking fresh milk,chickpea and red jujube as the main raw materials and sensory score as the index,the optimal technological conditions of chickpea red jujube solidified yogurt were determined by single factor and response surface optimization tests and were obtained as follows:the volume ratio of fresh milk to chickpea milk 4∶1,the addition of sucrose 6%(based on the mass of chickpea milk and fresh milk,the same below),the addition of red jujube juice 28%,the addition of starter 6%,the fermentation time 4 h,and the fermentation temperature 42℃.Under these conditions,the organoleptic score of chickpea red jujube solidified yogurt was 90.6,the protein content of yogurt was(7.04±0.16)g/100 g,the fat content was(1.08±0.24)g/100 g,the water holding capacity was 94.62%,and the total number of lactic acid bacteria was 1.94×10^(7) CFU/mL,DPPH·clearance rate was 34%,and ABTS^(+)·clearance rate was 90%.It was a double protein yogurt with high protein,low fat and anioxidant activity.