食品工业科技2024，Vol.45Issue(15)：195-202,8.DOI:10.13386/j.issn1002-0306.2023080190
滇黄精酸奶的配方优化及品质评价
Optimization of the Formula and Quality Evaluation of Polygonatum kingianum Yogurt
摘要
Abstract
Milk powder,Polygonatum kingianum paste and sucrose were used as the main ingredients and a P.kingianum yogurt was fermented and developed.The optimal formula of P.kingianum yogurt was optimized by sensory evaluation,single-factor combined with response surface test.In addition,yoghurt was prepared with the optimised formula to compare the physicochemical and microbiological indices and antioxidant capacity of P.kingianum yoghurt with that of plain yoghurt(without P.kingianum).The results showed that the optimal formula for P.kingianum yoghurt was 1.5％addition of P.kingianum paste,10％addition of sucrose and 0.02％addition of starter culture.P.kingianum yogurt had a delicate taste,with a moderate ratio of sweet and sour,with a light flavor of P.kingianum and sensory score of 87.62.All physicochemical and microbiological indexes met the national standards.The antioxidant capacity and texture analysis showed that compared with plain yoghurt,the addition of P.kingianum paste significantly improved the antioxidant capacity and stability of the yoghurt.Microstructural analysis showed that P.kingianum paste was tightly bound to milk protein,forming a densely structured milk gel and improving the viscosity value of yogurt.Therefore,a functional yogurt was developed by compounding P.kingianum,which had a certain market value.关键词
滇黄精膏/酸奶/配方优化/产品品质Key words
Polygonatum kingianum paste/yogurt/formula optimization/product quality分类
轻工纺织引用本文复制引用
王藤,蒋帅涵,刘琨毅,李若愚,梁正维,伯年国,马燕,唐卿雁,赵明..滇黄精酸奶的配方优化及品质评价[J].食品工业科技,2024,45(15):195-202,8.基金项目
云南药食同源资源功能因子发掘及产品研发(202402AE090011) （202402AE090011）
云南特色植物提取实验室自主研究项目(2022YKZY001) （2022YKZY001）
腾冲乡村振兴科技创新示范市创建(202304BT090024). （202304BT090024）
