花生芽鹰嘴豆复合酸奶的发酵工艺优化

以奶粉、花生芽和鹰嘴豆为主要原料，安琪12菌型酸奶发酵剂为发酵菌种，制备花生芽鹰嘴豆复合酸奶。以酸度、黏度、乳酸菌数、感官评分为评价指标，研究糖添加量、接种量、发酵温度和发酵时间对花生芽鹰嘴豆复合酸奶发酵的影响，并采用正交试验优化其发酵条件。结果表明，各因素对酸奶感官评分的影响顺序依次为接种量>糖添加量>发酵温度>发酵时间；各因素对乳酸菌数的影响依次为接种量、发酵时间、发酵温度、糖添加量。花生芽鹰嘴豆复合酸奶最佳发酵工艺条件为接种量5 g/L，白砂糖添加量8%，发酵温度39℃，发酵时间24 h。此优化条件下获得的酸奶风味良好，乳酸菌数为8.11×108CFU/m L，感官评分为92分，酸度为78.31°T。

Optimization of fermentation technology of peanut sprouts and chickpea compound yoghurt

Using milk powder, peanut sprouts and chickpea as the main raw materials and angel 12 strain yoghurt starter as the fermentation strain, the compound yoghurt with peanut sprouts and chickpea was prepared. The effects of sugar addition, inoculum, fermentation temperature and time on the fermentation of the yogurt were studied using acidity, viscosity, lactic acid becteria number and sensory score as evaluation indexes, and the fermentation conditions were optimized by orthogonal tests. The results showed that the effect of each factor on sensory score of the yoghurt in order was as follows: inoculum＞sugar addition＞fermentation temperature＞time. The effect of each factor on the number of lactic acid bacteria was inoculum, fermentation time, temperature and sugar addition. The optimal fermentation conditions were obtained as follows: inoculum 5 g/L, sugar addition 8%, fermentation temperature 39 ℃ and time 24 h. Under these optimized conditions, the yogurt had good flavor, the number of lactic acid bacteria was 8.11×108 CFU/ml, the sensory score was 92, and the acidity was 78.31 °T.