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藜麦酸奶工艺及其品质研究
引用本文:杨露西,李强,邓由飞,赵钢.藜麦酸奶工艺及其品质研究[J].中国酿造,2019,38(9):201.
作者姓名:杨露西  李强  邓由飞  赵钢
作者单位:(1.成都大学 药学与生物工程学院,四川 成都 610106;2.农业部杂粮加工重点实验室,四川 成都 610106)
基金项目:农业部公益性行业专项课题资助(201303069)
摘    要:以藜麦浆、全脂奶粉为主要原料,研究了藜麦酸奶加工工艺,通过单因素和正交试验确定藜麦酸奶的最佳工艺条件,并利用固相微萃取-气相色谱-质谱联用法(SPME-GC-MS)分析藜麦酸奶的挥发性风味成分。结果表明,藜麦酸奶的最佳工艺条件为:藜麦浆料水比1∶5(g∶mL),藜麦浆添加量20%,白砂糖添加量7%,乳酸菌接种量0.3%,发酵温度40 ℃及发酵时间7 h。在此工艺条件下所制得藜麦酸奶蛋白质含量为3.18 g/100 g,pH值为4.35,酸度为84.00 °T,感官评分为90分。SPME-GC-MS分析共检出藜麦酸奶中挥发性化合物35种,主要包括酯类、酸类、酮类、醛类等,其中己二酸二乙基己基酯含量最大,为71.71%。

关 键 词:藜麦  酸奶  工艺优化  气相色谱-质谱法  

Processing technology and quality of quinoa yoghurt
YANG Luxi,LI Qiang,DENG Youfei,ZHAO Gang.Processing technology and quality of quinoa yoghurt[J].China Brewing,2019,38(9):201.
Authors:YANG Luxi  LI Qiang  DENG Youfei  ZHAO Gang
Affiliation:(1.College of Pharmacy and Biological Engineering, Chengdu University, Chengdu 610106, China; 2.Key Laboratory of Coarse Cereals Processing, Ministry of Agriculture, Chengdu 610106, China)
Abstract:Using quinoa pulp and whole milk powder as the main raw materials, the processing technology of quinoa yoghurt was studied, and the optimal technology conditions were determined by single factor and orthogonal experiments. In addition, the components of the volatile flavor compounds in the quinoa yogurt were analyzed by SPME-GC-MS. The results showed that the optimum technology conditions of quinoa yogurt were as follows: quinoa pulp to water ratio 1∶5 (g∶ml), quinoa pulp addition 20%, granulated sugar addition 7%, lactic acid bacteria inoculum 0.3%, fermentation temperature 40 ℃ and time 7 h. Under these conditions, the protein content of the quinoa yoghurt was 3.18 g/100 g, pH was 4.35, acidity was 84.00 °T, and sensory score was 90. A total of 35 kinds of volatile components in quinoa yoghurt were detected by SPME-GC-MS, mainly including lipids, acids, ketones, and aldehydes, and the content of diethylhexyl adipate was the highest of 71.71%.
Keywords:quinoa  yogurt  technology optimization  GC-MS  
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