富含叶酸血糯米西米保健酸奶的研制

以牛奶、血糯米和西米为原料,并添加叶酸进行营养强化,制备富含叶酸血糯米西米保健酸奶。以酸度、黏度和感官评价为考察指标,以血糯米与西米比例及添加量、蔗糖添加量、接种量、均质时间和发酵时间为影响因素,通过单因素试验和响应面试验优化其工艺条件。结果表明,最佳工艺条件为血糯米与西米(质量比1∶1)添加量15%、蔗糖添加量7%、接种量0.2%、发酵时间7 h。此优化条件下,成品感官评分为89.6分,黏度为5.78 Pa·s,酸度为78.5°T,蛋白质、脂肪、叶酸含量分别为2.85 g/100 g、2.7 g/100 g、424.7μg/100 g,乳酸菌总数为4.2×10⁷ CFU/g。叶酸在酸奶发酵、后熟及冷藏过程中损失率分别为13.5%、1.5%及4.6%,总损失率为19.6%,表明血糯米西米保健酸奶兼具血糯米与西米风味,同时可为孕妇和乳母补充叶酸。

Development of red glutinous rice and sago health yogurt rich in folic acid

Using milk,red glutinous rice and sago as raw materials,the red glutinous rice and sago health yogurt rich in folic acid was developed with addition of folic acid for nutrient enrichment.Using acidity,viscosity and sensory evaluation as evaluation indexes,and taking red glutinous rice and sago ratio and their addition,sucrose addition,starter inoculum,homogeneous time and fermentation time as influencing factors,the process conditions were optimized through single factor tests and response surface tests.The results showed that the optimal process technology was as follows:red glutinous rice and sago(mass ratio 1∶1)addition 15%,sucrose addition 7%,inoculum 0.2%,and fermentation time 7 h.Under the optimal conditions,the sensory score of the finished product was 89.6 points,the viscosity was 5.78 Pa·s,the acidity was 78.5°T.The contents of protein,fat,and folic acid were 2.85 g/100 g,2.7 g/100 g,and 424.7μg/100 g,respectively.The total number of lactic acid bacteria was 4.2×10⁷ CFU/g.The loss rate of folic acid was 13.5%,1.5%and 4.6%,respectively during the fermentation,post-maturation and refrigeration of yoghurt,and the total loss rate was 19.6%,indicating that the red glutinous rice and sago health yogurt had the flavor of red glutinous rice and sago,and could supplement folic acid for the pregnant and lactating woman.