奇亚籽希腊式酸奶的工艺优化研究

Study on process optimization of Chia seed Greek-style yogurt

中文关键词:  奇亚籽  希腊式酸奶  乳清蛋白  抗氧化性

英文关键词:Chia seed  Greek-style yogurt  whey protein  antioxidant

中文摘要:

      目的 优化奇亚籽希腊式酸奶的配方和工艺, 并考察其抗氧化性。方法 以纯牛奶为主要原料, 奇亚籽、混合发酵剂、乳清蛋白和白砂糖为辅料制作希腊式酸奶, 以感官评分为评价指标, 通过单因素试验和正交试验方法研究奇亚籽希腊式酸奶的最佳配方和工艺。结果 奇亚籽添加量、混合发酵剂添加量、乳清蛋白添加量、白砂糖添加量、发酵温度和发酵时间因素均对奇亚籽希腊式酸奶的感官品质产生明显影响。其最佳配方和工艺为: 以纯牛奶质量为基础, 奇亚籽添加量4%、混合发酵剂添加量0.3%、乳清蛋白添加量4%、白砂糖添加量9%、发酵温度42 ℃、发酵时间6 h。在此条件下, 奇亚籽希腊式酸奶的蛋白质含量5.37 g/100 g, pH为4.56, DPPH自由基清除率为44.68%。结论 适量添加奇亚籽可改善希腊式酸奶的感官品质, 并提高其营养价值, 所制奇亚籽希腊式酸奶具有一定的抗氧化效果。

英文摘要:

      Objective To optimize the formula and process of Chia seed Greek-style yogurt, and investigate its antioxidant. Methods Pure milk was used as the main raw material, Chia seed, mixed fermentation agent, whey protein and sugar were used as auxiliary materials to produce Chia seed Greek-style yogurt, The optimal formula and process of Chia seed Greek-style yogurt were studied by single factor test method and orthogonal test method with sensory score as indexes. Results The addition of Chia seed, mixed fermentation agent, whey protein and sugar, the fermentation temperature and the fermentation time had obvious effects on the sensory scores of Chia seed Greek-style yogurt. The optimum formulas and process of Chia seed Greek-style yogurt were as follows: On the basis of the weight of pure milk, the addition of Chia seed was 4%, the addition of mixed fermentation agent was 0.3%, the addition of whey protein was 4%, the addition of sugar was 9%, the fermentation temperature was 42 ℃ and the fermentation time was 6 h. Under these conditions, the protein content of the Chia seed Greek-style yoghurt was 5.37 g/100g, the pH was 4.56, and the clearance rate of DPPH free radical was 44.68%. Conclusion Appropriate addition of Chia seed can improve the sensory quality of Greek-style yogurt, and enhance its nutritional value, and the prepared Chia seed Greek-style yogurt has a certain degree antioxidant activity.