转谷氨酰胺酶在凝固型麦冬酸奶中的应用研究

转谷氨酰胺酶可催化蛋白发生交联作用，从而改善酸奶的质构特性。在单因素试验的基础上，以感官评分为响应值，利用响应面法对凝固型麦冬酸奶工艺进行优化，构建数学回归模型。结果表明，麦冬酸奶制作工艺的最佳条件为：转谷氨酰胺酶添加量0.3 g/L，白砂糖添加量6%，麦冬提取液添加量9 mL/100 mL牛奶，发酵时间7 h，发酵温度42 ℃。在此条件下，麦冬酸奶的持水力为93%，胶体脱水收缩敏感性为40.3%，硬度为494.19 g，稠度为2 055.63 g·s，粘结性为-161.83 g，粘性指数为-585.13 g·s，感官评分平均值为89.7分，本研究为麦冬酸奶的开发与生产提供了一定的研究基础。

Application of transglutaminase in Ophiopogon japonicus set yogurt

Transglutaminase can catalyze protein cross-linking effect, and improve the texture characteristics of yogurt. On the basis of single factor experiments, the optimum conditions of Ophiopogon japonicus set yogurt were optimized by response surface methodology using sensory evaluation score as evaluation index, and then the mathematical regression models were established. Results showed that the optimum processing technology of O. japonicus yogurt was as follows: transglutaminase 0.3 g/L, granulated sugar 6%, O. japonicus extract solution 9 ml/100 ml milk, fermentation time 7 h, and temperature 42 ℃. In this conditions, the water-holding capacity was 93%, the collioid syneresis sensitivity was 40.3%, the firmness was 494.19 g, the consistency was 2 055.63 g·s, the cohesiveness was -161.83 g, the viscosity index was -585.13 g·s, and the average sensory score was 89.7. The research provided a certain basis for the development and production of O. japonicus yogurt.