植物基杏仁酸奶的研制及不同发酵剂对酸奶品质的影响

Development of Plant-Based Almond Yogurt and Influence of Different Starter Cultures on Yogurt Quality

该研究以杏仁为原料,经乳酸菌发酵制成植物基杏仁酸奶,通过单因素试验结合响应面法优化发酵工艺,并探究不同乳酸菌发酵剂对杏仁酸奶品质的影响。结果表明,最优的发酵工艺为料液比1∶10(g/mL)、发酵剂添加量0.6%、发酵温度40℃、发酵时间10 h,在该条件下,杏仁酸奶质地均匀、口感醇厚、色泽均一,感官评分为89.00,而不同类型发酵剂单发酵杏仁乳均能直接影响植物基杏仁酸奶品质,市售的酸奶发酵剂保加利亚乳杆菌及嗜热链球菌,能稳定有效发酵产酸,发酵制成的植物基杏仁酸奶各项品质指标均优于其他乳酸菌单发酵酸奶。

In this study,plant-based almond yogurt was fermented by lactic acid bacteria with almonds as the raw material.The fermentation process was optimized by a single factor test and response surface method,and the influence of different lactic acid bacteria starter cultures on the quality of almond yogurt was explored.The results showed that the optimal fermentation process required a materialto-liquid ratio of 1 ∶ 10(g/mL),starter culture addition of 0.6%,fermentation temperature of 40 ℃,and fermentation time of 10 h.Under these conditions,almond yogurt had a homogeneous texture,mellow taste,and uniform color.The sensory score was 89.00,andthe single-fermented almond milk with different starter cultures could directly affect the quality of plant-based almond yogurt.Commercially available yogurt starter cultures,namely Lactobacillus bulgaricus and Streptococcus thermophilus,ensure stable and effective fermentation.The quality indexes of plant-based almond yogurt by fermentation were better than those of other single-fermented yogurt by lactic acid bacteria.