期刊论文

中文

中国酿造

0254-5071

2019

38

2

212-216

10.11882/j.issn.0254-5071.2019.02.041

湖南省战略性新兴产业科技攻关专项(2017GK4032).

本校为第一机构

该研究以椰浆为主要原料,以感官评分为响应值,通过单因素试验和响应曲面法对凝固型发酵椰奶的发酵条件进行优化.结果 表明,凝固型发酵椰奶的最优发酵条件为椰浆添加量95％、发酵剂类型Y429A、发酵剂添加量3％、发酵温度39℃.在此最优条件下,制备的凝固型发酵椰奶感官得分为85.3分,纯白色,色泽均一,口感细腻柔和、酸甜适中,具有椰子和发酵乳融合的特有风味,质地均一、无杂质及分层;黏度为6 720 mPa·s,滴定酸度为62.1°T,持水力为62.5％;微生物指标符合相关国标要求.

Using coconut milk as main raw material and sensory evaluation as response value, the fermentation conditions of set-style fermented coconut milk were optimized by single factor experiments and response surface methodology. The results showed that the optimal fermentation conditions were as follows: coconut milk addition 95%, starter type Y429A, starter addition 3%, fermentation temperature 39 ℃. Under the optimal conditions, the sensory evaluation of the set-style fermented coconut milk was 85.3, and the set-style fermented coconut milk was p...