搅拌型芒果水牛酸乳制备工艺的优化

Optimizing Technology of Stirred Buffalo Milk Yogurt with Mango

摘要:

本文以广西水牛奶和芒果为原料，研究搅拌型芒果水牛酸乳的最佳生产工艺。在考察稳定剂的复配及其复配比例、白砂糖添加量、发酵时间和稳定剂添加量对酸乳质量影响的基础上，进行三因素三水平响应面实验，对响应面优化分析。结果表明：250.0 mL水牛奶中，以水牛奶质量为基准，添加芒果果粒8.0%的条件下，白砂糖添加量7.66%、果胶:藻酸丙二醇酯（w:w=1:1）添加量0.13%、发酵时间为5.17 h时；成品发酵酸度为80 °T，胶体脱水收缩作用敏感性最低；持水力最大；感官评价最佳；验证实验表明优化工艺合理。

Abstract:

Guangxi buffalo milk and mango were used as materials to investigate the optimal processing technic of stirred buffalo yoghurt with mango. Basing on the results of the quantities and ratio of stabilizer, sugar content and fermentation time, three factors and three level of responses surface methodology (RSM) were involved to study the effects of these factors on the Susceptibility to syneresis (STS), Water holding capacity (WHC) and flavor. The result showed that the product had minimum STS and maximum WHC and best sensory evaluation at optimal conditions which were as follow: 7.66% (w:w) of sugar content; 0.13% of blending of pectin and Propylene glycol alginate (w:w=1:1) and 5.17 h fermentation time, when 8.0% of mango-granule content in 250.0 mL Guangxi buffalo milk. The adequacy of this model is confirmed, according to additional experiments.