脱脂麦胚酸奶制备工艺技术研究

以感官评分为评价指标，研究脱脂麦胚添加量、发酵剂接种量、发酵时间对脱脂麦胚酸奶品质的影响。通过单因素和正交试验确定脱脂麦胚酸奶的最佳工艺条件，并与相同发酵条件下制备的原味酸奶进行比较。结果表明，脱脂麦胚酸奶的最佳工艺条件为脱脂麦胚添加量4%、发酵剂接种量1.5%、发酵时间4.5 h。在此优化工艺条件下，脱脂麦胚酸奶在口感、气味和组织状态等方面达到最佳，感官评分最高，为95.75分。该脱脂麦胚酸奶的蛋白质含量、多肽含量、抗氧化活性、酸度、质构等明显高于原味酸奶，说明酸奶添加脱脂麦胚发酵，不仅能够增加酸奶的口感和风味，而且能够提高酸奶的理化指标并提升其营养价值。

Process technology of degreased wheat germ yogurt

Using sensory evaluation score as evaluation index, the effects of degreased wheat germ addition, fermentation starter inoculum and fermentation time on the quality of degreased wheat germ yogurt were studied. Through single factor and orthogonal experiments, the optimum technological conditions of degreased wheat germ yogurt were determined, and it was compared with plain yogurt under the same fermentation condition. The results showed that the optimal process conditions for degreased wheat germ yogurt were degreased wheat embryo addition 4%, fermentation starter inoculum 1.5%, and fermentation time 4.5 h. Under the optimal conditions, the degreased wheat germ yogurt reached the optimal in terms of taste, odor and tissue state, and the sensory score of degreased wheat embryo yogurt was the highest of 95.75. The protein content, polypeptide content, antioxidant activity, acidity and texture of the degreased wheat germ yogurt were significantly higher than that of the plain yogurt, indicating that the addition of degreased wheat germ fermentation yogurt could not only increase the taste and flavor of the yogurt, but also improve the physicochemical indexes and nutritional value of the yogurt.