凝固型双蛋白酸奶的发酵配方优化

以豆粉、全脂奶粉为主要原料,研制动植物蛋白相结合的凝固型双蛋白酸奶。在单因素试验的基础上采用正交试验方法,以感官评价为主要评价指标优化双蛋白酸奶的发酵配方参数,通过测定酸奶理化指标和微生物指标,最终确定双蛋白酸奶的最佳发酵配方:菌种添加量0.004%,豆乳蛋白与牛乳蛋白比1︰1,蔗糖量6%,稳定剂0.03%。在此最优配方下,酸奶口感细腻,酸甜适中,感官评价最好,乳酸菌数达3.6×10⁸CFU/mL,具有商品化开发的价值。

Optimization of Fermentation Formula of Coagulated Double Protein Yoghurt

The coagulated double protein yoghurt was developed with soybean powder and whole milk powder as the main raw materials.On the basis of single factor,orthogonal experimental method was used to optimize the fermentation formula parameters of double protein yoghurt with sensory evaluation as the main evaluation index.By measuring the physical and chemical indexes and microbial indexes of yoghurt,the optimal fermentation formula of double protein yoghurt was determined as follows:0.004%strain addition,1︰1 ratio of soy protein to milk protein,6%sucrose content and 0.03%stabilizer.Under the optimal formula,the yoghurt had delicate taste,moderate sour and sweet taste,sensory evaluation was best,and the number of lactic acid bacteria is 3.6×10⁸CFU/mL,which had the value of commercial development.