大麦若叶西兰花酸奶的制备工艺优化

为了增加大麦若叶和西兰花的利用新途径，同时增加酸奶的保健价值，该研究中将以大麦若叶、西兰花、脱脂奶粉为主要原料，制作了大麦若叶西兰花酸奶。并且通过单因素试验以及正交试验对大麦若叶西兰花酸的工艺和配方进行优化，同时对不同工艺和配方下的酸奶的质构进行探究分析，最后还将对大麦若叶西兰花酸奶的抗氧化性和酸度进行研究。研究结果表明，大麦若叶西兰花酸奶的最佳配方为：以复原乳为基准，大麦若叶汁15%，西兰花汁12%，蔗糖7%，发酵剂接种量为0.6%，发酵时间为6 h，明胶添加量为0.1%。最终产品保留了大麦若叶西兰花二者的营养成分，凝乳均匀，无乳清析出，淡淡的青麦味，酸甜合适，色泽饱满，酸奶的硬度为191.7 gf、胶着性为79.4 gf、黏聚性为0.39，同时抗氧化活性大大提高，酸度符合国家标准。

Preparation Process Optimization of Barley Leaf Broccoli Yogurt

In order to increase the utilization of barley leaf and broccoli and increase the health value of yogurt, barley leaf broccoli yogurt was made with barley leaf, broccoli and skimmed milk powder as the main raw materials. In addition, the process and formula of barley broccoli acid are optimized by univariate test and orthogonal test, and the qualitative structure of yogurt under different processes and formulas was explored and analyzed. Finally, the antioxidant properties and acidity of barley leaf broccoli yogurt were studied. The results showed that the best formula of barley broccoli yogurt was as follows: Based on the reconstituted milk, barley juice 15%, broccoli juice 12%, sucrose 7%, starter inoculation amount 0.6%, fermentation time 6 h, and gelatin addition amount 0.1%. The final product retains the nutritional components of barley leaf broccoli, with uniform curd, no whey precipitation, light green wheat flavor, suitable acidity and sweetness, full color. The hardness of yogurt is 191.7 gf, the adhesion is 79.4 gf, and the cohesion is 0.39. At the same time, the antioxidant activity is greatly improved, and the acidity meets the national standard.