干酪风味褐色发酵乳的加工工艺及风味物质研究

Study on processing technology and flavor compounds of cheese flavor brown fermented milk

中文关键词:  干酪风味  风味物质  褐色酸奶  响应面法

英文关键词:cheese flavor  flavor substances  brown yogurt  response surface method

中文摘要:

      目的 优化干酪风味褐色发酵乳的加工工艺, 并研究成品的风味物质。方法 以酸度、粘度、pH、感官评价及凝乳时间为测定指标, 采用单因素及响应面实验对蔗糖添加量、干酪发酵剂添加量、发酵温度及稳定剂添加量进行工艺参数的优化。结果 蔗糖添加量6.7%、干酪发酵剂3%、发酵温度43 ℃及稳定剂添加量为0.99%为最佳工艺条件; 风味物质检测结果表明: 成品中含有52种挥发性风味物质, 其中以酮类、醇类、芳香类的成分相对较多, 烯烃、烷类成分较少。结论 在此工艺条件下制作的干酪风味褐色发酵乳感官评价最高、焦糖风味及干酪风味明显。

英文摘要:

      Objective To optimize the processing technology of cheese flavor brown fermented milk and study the flavor compounds of the product. Methods Taking acidity, viscosity, pH, sensory evaluation and curdling time as measurement indicators, the process parameters of the addition of sucrose, cheese starter, fermentation temperature and stabilizer were optimized by single factor and response surface experiments. Results The optimum process conditions were 6.7% of sucrose, 3% of cheese starter, 43 ℃ of fermentation temperature and 0.99% of stabilizer. The results of flavor substance detection showed that there were 52 kinds of volatile flavor substances in the finished products, among which there were more ketones, alcohols and aromatics, and less alkenes and alkanes. Conclusion Under these conditions, the sensory evaluation of cheese flavor brown fermented milk is the highest, and the caramel flavor and cheese flavor are obvious.