芒果-紫苏油功能性风味酸奶的工艺优化及品质测定

Process optimization and quality determination of mango-perilla oil functional flavored yogurt

中文关键词:  芒果  紫苏油  功能性风味酸奶  工艺优化  响应面  品质测定

英文关键词:mango  perilla oil  functional flavored yogurt  process optimization  response surface  quality determination

中文摘要:

      目的 探究芒果、紫苏油不同添加量对风味酸奶品质的影响, 开发一种富含α-亚麻酸的功能性风味酸奶。方法 通过运用旋转黏度计测量黏度、酸度计评估酸度以及离心机分析持水力等实验手段, 探究芒果泥与紫苏油的不同添加量对风味酸奶的黏度特性、酸度水平以及保水能力等方面所产生的影响。在此基础上, 以感官评价为响应值, 采用单因素试验和Box-Behnken响应面试验优化得到芒果-紫苏油功能性风味酸奶的最佳加工工艺, 并通过蛋白质含量、酸度、α-亚麻酸含量、乳酸菌活菌数等指标分析其品质。结果 确定了芒果-紫苏油功能性风味酸奶的最佳制备工艺参数, 即芒果泥添加比例为16%、紫苏油添加比例为5%、白砂糖添加比例为7%。在此最优工艺条件下制备出的酸奶, 其感官评分达88.39分, 与预测值88.65分极为接近, 同时对其品质进行分析可知: 该酸奶中蛋白质含量为3.06%, 非脂乳固体含量为8.70%, 脂肪含量为4.31%(其中α-亚麻酸含量为2.20%), 酸度为85.72 oT, 乳酸菌活菌数为2.1×108 CFU/mL, 大肠杆菌和致病菌均未检出, 最终产品的感官指标、理化指标和微生物指标均符合GB 19302—2010《食品安全国家标准 发酵乳》中的各项要求。结论 本研究开发出了一种果香与油香交融, 营养与保健兼备的新型酸奶, 引领了酸奶风味新趋势, 为新型酸奶的开发提供了理论与技术支持。

英文摘要:

      Objective To investigate the effects of different additions of mango and perilla oil on the quality of flavored yogurt, and to develop a functional flavored yogurt rich in α-linolenic acid. Methods The effects of different additions of mango puree and perilla oil on the viscosity characteristics, acidity level and water-holding capacity of flavored yogurt were investigated by using experimental means such as rotational viscometer to measure the viscosity, acidometer to evaluate the acidity and centrifuge to analyze the water-holding capacity. On this basis, the optimal processing process of mango-perilla oil functional flavored yogurt was obtained by using one-way test and Box-Behnken response surface test optimization with sensory evaluation as the response value, and its quality was analyzed by the indexes of protein content, acidity, α-linolenic acid content, and the number of lactic acid bacteria viable bacteria. Results The optimal preparation process parameters of mango-perilla oil functional flavored yogurt were determined, i.e., the proportion of mango puree added was 16%, the proportion of perilla oil added was 5%, and the proportion of white granulated sugar added was 7%. The yogurt prepared under these optimal process conditions had an organoleptic score of 88.39 points, which was extremely close to the predicted value of 88.65 points, and its quality was also analyzed to show that: The protein content of the yogurt was 3.06%, the nonfat milk solids content was 8.70%, the fat content was 4.31% (of which α-linolenic acid content was 2.20%), the acidity was 85.72 oT, lactic acid bacteria viable count of 2.1×108 CFU/mL, E.coli and pathogenic bacteria were not detected, and the sensory, physicochemical and microbiological indexes of the final product conformed to the requirements of GB 19302—2010 “Food Safety National Standard Fermented Milk”. Conclusion In this study, a new type of yogurt with fruity and oily aroma, nutrition and health care is developed, which lead a new trend of yogurt flavor and provid theoretical and technical support for the development of new type of yogurt.