期刊论文

中文

中国食品添加剂

1006-2513

2024

35

05

233-242

10.19804/j.issn1006-2513.2024.5.025

2022xczx-058:湖南农业大学产学研合作基金

本校为第一机构

以罗汉果甜苷V3.5、狮冲鲜羊奶为主要原料,佰生优希腊发酵菌粉为发酵剂,研制具有抗氧化活性的功能性酸羊奶产品.以滴定酸度、持水力和感官评分为参考指标,进行单因素试验,再以感官评分为参考指标,采用响应面法优化低糖罗汉果甜苷酸羊奶的发酵工艺,结果表明:低糖罗汉果甜苷酸羊奶最优工艺配方为杀菌条件 80℃/20 min,蔗糖 2%,罗汉果甜苷V3.5 添加量 5.48%,发酵剂接种量 4.00%,发酵温度 43.21℃,发酵时间 5.5 h,感官评分高达 88.73 分.所得低糖罗汉果甜苷酸羊奶的酸度为 92.47 °T,pH值为 4.66,蛋白质含量为 3.17 g/100g,脂肪含量为 3.25 g/100g,该酸羊奶当样品质量浓度达 50 mg/mL时,对DPPH自由基...

The functional yoghurt product with antioxidant activity was developed,Mogroside V3.5,Shichong fresh goat milk were the main raw materials,and Baishengyou Greek yeast powder was the starter.Titrated acidity,water retention and sensory score were selected as indexes to carry out single factor experiments.Using sensory score as the indicator,fermentation process was then optimized by response surface method.The optimal yogurt fermentation conditions were as follows:sterilization condition 80℃/20 min,sucrose 2%,Mogroside V3.5 5.48%,starter inocul...