核桃燕麦咖啡植物基酸奶的工艺优化及营养成分分析

Process optimization and nutritional component analysis of walnut-oat-coffee plant-based yogurt

中文关键词:  植物基酸奶  工艺优化  感官评价  氨基酸  脂肪酸

英文关键词:plant-based yogurt  process optimization  sensory evaluation  amino acids  fatty acids

中文摘要:

      目的 开发核桃燕麦咖啡植物基酸奶, 并对其基本理化性质以及包括氨基酸和脂肪酸在内的营养成分进行分析。方法 以核桃、燕麦和咖啡为主要原料, 通过单因素试验及响应面优化了核桃燕麦咖啡植物基酸奶生产工艺, 在未发酵酸奶基础上对营养成分进行了系统分析。结果 当核桃仁添加量为14%、燕麦粉9%、咖啡萃取液8%、稳定剂羧甲基纤维素(carboxymethyl cellulose, CMC) 0.3%时, 在40 ℃条件下发酵8 h后, 所得产品品质最佳。其感官评分达到85.49分, 滴定酸度为(62.50±1.04) °T, 蛋白质含量(3.20±0.11) g/100 g, 脂肪含量(3.62±0.13) g/100 g。营养分析表明, 相较于未发酵酸奶, 该产品的氨基酸总量从(225.57±5.17) μg/g明显提升至(594.29±5.91) μg/g (P<0.05), 同时具有更合理的脂肪酸比例(饱和脂肪酸:单不饱和脂肪酸:多不饱和脂肪酸=1:1.7068:5.9335)。结论 本研究优化后的工艺可制备出口感良好、营养丰富的核桃燕麦咖啡植物基酸奶, 其氨基酸含量显著提升, 脂肪酸比例均衡, 为开发兼具良好风味与均衡营养的复合植物基酸奶提供了可行的工艺方案。

英文摘要:

      Objective To develop a plant-based walnut-oat-coffee yogurt, and subsequently analyze its basic physicochemical properties as well as nutritional components including amino acids and fatty acids. Methods Taking walnuts, oats and coffee as the main raw materials, the production process of the walnut-oat-coffee plant-based yogurt was optimized through single-factor experiments and response surface methodology and a systematic nutritional analysis was conducted on the unfermented yogurt base. Results The optimal exhibited optimal quality when formulated with 14% walnut kernel, 9% oat flour, 8% coffee extract, 0.3% carboxymethyl cellulose (CMC), followed by fermentation at 40 °C for 8 h. The final product exhibited a sensory score of 85.49, titratable acidity of (62.50±1.04) °T, a protein content of (3.20±0.11) g/100 g, and a fat content of (3.62±0.13) g/100 g. Nutritional analysis revealed that, compared to the unfermented base, the total amino acid content of the final product increased significantly from (225.57±5.17) μg/g to (594.29±5.91) μg/g, along with a more balanced fatty acid profile (saturated fatty acids:monounsaturated fatty acids:polyunsaturated fatty acids=1:1.7068:5.9335). Conclusion The optimized process in this study produces a walnut-oat-coffee plant-based yogurt with favorable taste and rich nutritional value, characterized by significantly increase amino acid content and a balanced fatty acid profile. This approach provides a feasible processing protocol for developing composite plant-based yogurts that integrate good flavor with balanced nutrition.