红松松针功能酸奶生产工艺优化及质构分析
目的 对以松针水提取液及液态奶为原料生产的功能凝固型酸奶的生产工艺进行优化并对其进行物性分析。方法 通过单因素实验确定影响红松松针酸奶品质的主要因素和水平, 并采用正交试验设计确定其最佳生产工艺, 评价指标为感官评分。采用物性仪对红松松针酸奶的坚实度、稠度进行测定, 并对采用最佳工艺生产的松针酸奶的理化性质(可溶性固形物、蛋白质、脂肪、多糖、黄酮)进行测定, 并与市售同类产品进行对比。结果 根据感官评分及物性检测结果确定的最佳生产工艺为: 松针浸提液用量为15%、白砂糖用量为7%、发酵剂用量为25%, 采用物性仪对生产的松针酸奶进行测定, 坚实度为49.848, 稠度为303.529; 其可溶性固形物含量为13.1%、蛋白质含量为2.47%、脂肪含量为2.92%、多糖含量为4.14%、黄酮含量为3.58%。结论 通过最佳条件得到的红松松针酸奶与市售同类产品相比较, 质地嫩滑、细腻, 呈淡黄绿色, 松针气味清新, 酸甜适口, 无明显涩味, 且无水滴析出, 符合国家对此类产品的质量规定。
Objective To optimize the production technology and analyze the physical property of functional coagulation type yogurt with water extract of Korean pine needles and liquid milk as material. Methods The single factor experiment was conducted to determine the factors and levels that affected the taste and quality of the Korean pine needles function yogurt. The best production process of the Korean pine needles function yogurt was determined by orthogonal experimental design and the evaluation index was sensory score. The firmness and consistency of yoghurt with Korean pine needles were determined by texture analyzer, and the physical and chemical properties (soluble solids, protein, fat, polysaccharide and flavonoid) of the yoghurt produced by the best technology were measured and compared with similar yoghurt products which were commercially available. Results According to the sensory score and physical property test results, the optimum production process was determined as follows: the amount of pine needles extract was 15%, the amount of sugar was 7%, fermentation dosage was 25%. The firmness and consistency of Korean pine needles yogurt determined by texture analyzer were 49.848 and 303.529, respectively. And the content of soluble solids was 13.1%, protein was 2.47%, fat was 2.92%, polysaccharide was 4.14%, and the flavonoids was 3.58%. Conclusion Compared with commercially available similar ones, the products made by optimal conditions are tender, yellowish green, and had fresh pine smell, sweet and sour taste, no obvious astringency, and no precipitation drops, which meet the quality requirements in China.
标题：红松松针功能酸奶生产工艺优化及质构分析
英文标题：Optimization of production technology and analysis of texture of pine needle function yogurt
作者：
石矛 吉林省疾病预防控制中心
陈丽娜 长春大学食品科学与工程学院
马杰 吉林省疾病预防控制中心
中文关键词:松针,酸奶,生产工艺,物性检测,
英文关键词:pine needles,yogurt,production technology,physical property detection,
发表日期：2016-12-19
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