文献类型：期刊文献

中文题名：黄精-枸杞复合酸奶工艺条件优化及其品质分析

英文题名：Optimization of technology conditions and quality analysis ofPolygonatum sibiricum-Lycium barbarum compound yoghurt

作者：覃引 何晓亮 张建昆 杨婷 田野 曹国强 林长松

第一作者：覃引

机构：[1]贵州理工学院食品药品制造工程学院,贵州贵阳550003;[2]贵州大学生命科学学院,贵州贵阳550025;[3]贵阳学院生物与环境工程学院,贵州贵阳550005

第一机构：贵州理工学院食品药品制造工程学院

年份：2022

卷号：41

期号：8

起止页码：156-162

中文期刊名：中国酿造

外文期刊名：China Brewing

收录：CSTPCD;;北大核心:【北大核心2020】；

基金：贵州省2019年科技支撑计划(黔科技支撑[2019]2381);贵州理工学院高层次人才科研启动经费项目(XJGC20190922);国家级大学生创新创业训练项目(202014440055)。

语种：中文

中文关键词：黄精;枸杞;复合酸奶;工艺条件优化;品质分析

外文关键词：Polygonatum sibiricum;Lycium barbarum;compound yoghurt;technological conditions optimization;quality analysis

摘要：以鲜牛奶、黄精(Polygonatum sibiricum)、枸杞(Lycium barbarum)为原料,研制黄精-枸杞复合酸奶。通过单因素试验和响应面法对黄精-枸杞酸奶的工艺条件进行优化,并在储藏期间对其活菌数、酸度及持水性进行测定。结果表明,黄精-枸杞复合酸奶的最佳工艺条件为:黄精、枸杞浸提液添加量20%(黄精、枸杞浸提液体积比2.0∶1.0),蔗糖添加量7.4%,接种量0.2%,发酵时间8.3 h。在此优化条件下,黄精-枸杞复合酸奶感官评分为89.33分、活菌数为1.18×10^(7)CFU/m L、酸度为82.3°T、持水性为70.12%,风味口感甚佳,黄精枸杞香气浓郁,符合国标GB 19302—2010《发酵乳》要求。
The Polygonatum sibiricum-Lycium barbarum compound yoghurt was prepared with fresh milk,P.sibiricum and L.barbarum as raw materials,the technological conditions of the yoghurt were optimized by single factor tests and response surface methodology,and the number of viable bacteria,acidity and water holding capacity were determined during storage.The results showed that the optimal technology of the P.sibiricum-L.barbarum compound yoghurt was P.sibiricum and L.barbarum extract addition 20%(P.sibiricum extract and L.barbarum extract volume ratio 2.0:1.0),sugar addition 7.4%,inoculum 0.2%,and fermentation time 8.3 h.Under the optimal conditions,the sensory score of the yoghurt was 89.33,the number of viable bacteria was 1.18×10^(7)CFU/ml,the acidity was 82.3°T,and the water holding capacity was 70.12%.The yogurt with richP.sibiricum and L.barbarum aroma had the optimal flavor and taste,which met the requirements of the national standard GB 19302—2010"Fermented milk".