食品科学 ›› 2011, Vol. 32 ›› Issue (24): 136-140.doi: 10.7506/spkx1002-6630-201124029

• 工艺技术 • 上一篇    下一篇

甜玉米果粒酸奶加工前处理工艺

王蕊   

  1. 江苏食品职业技术学院,江苏省食品加工工程技术研究开发中心
  • 出版日期:2011-12-25 发布日期:2011-12-29

Optimization of Pretreatment Process for Sweet Corn Fruit Granule Yogurt

WANG Rui   

  1. (Jiangsu Food Science College, Jiangsu Engineering Research & Development Center for Food Processing, Huai’an 223003, China)
  • Online:2011-12-25 Published:2011-12-29

摘要: 为提高甜玉米果粒酸奶的稳定性、风味、口感及组织状态等质量指标,通过单因素试验和中心组合设计方法对甜玉米汁制备的加水磨浆、灭酶护色、淀粉液化以及菌种驯化等前处理工艺进行研究。结果表明:甜玉米打浆前灭酶条件为100℃、15min,最佳的液化条件为料液比1:3(g/mL)、温度91℃、时间32min、酶添加量0.2mL/100g,该甜玉米汁与牛奶体积之比为4:6驯化菌种。在此条件下所开发的甜玉米果粒酸奶具有独特的风味、较好的口感。

关键词: 甜玉米, 果粒酸奶, 液化, 响应曲面, 菌种驯化

Abstract: In order to improve the stability, taste and flavor of sweet corn fruit granule yogurt, the pretreatment conditions enzyme inactivation, starch liquefaction and strain domestication were optimized by one-factor-at-a-time method and central composite design method. A heating duration of 15 min at 100 ℃ was found optimal for enzyme inactivation before slurry beating. The optimal liquefaction conditions were solid-to-liquid ratio 1:3 (g/mL), α-amylase dosage 0.2 mL/100 g, temperature 91 ℃, and liquefaction time 32 min. The best results for strain domestication were achieved by culturing in a mixture of sweet corn slurry and milk at a ratio of 4:6. The yogurt obtained under these conditions was characterized by unique flavor and excellent palatability.

Key words: sweet corn, fruit granule yogurt, liquefaction, central composite design, strain domestication

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