包装与食品机械2025，Vol.43Issue(2)：103-112,10.DOI:10.3969/j.issn.1005-1295.2025.02.013
联合发酵薏苡仁酸奶的研制及品质评价
Development and quality evaluation of co-fermented coix seed yogurt
摘要
Abstract
In order to study the effects of lactic acid bacteria and yeast co-fermentation on the flavor,texture and microstructure of yogurt products,based on sensory evaluation,acidity and viscosity,and on the basis of single factor experiments,the fermentation conditions and technology were optimized by response surface methodology,and the quality was evaluated,and the total number of lactic acid bacteria and coliform bacteria were analyzed.The results showed that the optimum technology was as follows:The mass fraction of coix seed was 12%,the inoculation ratio of lactic acid bacteria to yeast was 4.5∶1,the inoculation amount of strain was 0.45%,The mass fraction of erythritol was 13%,the fermentation time was 7.5 h.The prepared coix seed yogurt was uniform in color,unique in flavor and moderate in sweetness and sourness.The acidity of yogurt fermented with coix seed is 20.77 °T lower than the 98.67 °T of yogurt sold in the market,and the viscosity is 12.1 Pa∙s,which is not much different from that of yogurt sold in the market.The hardness is 2.20 N,the viscosity is 1.37 N∙s,the elasticity is 0.35,the adhesiveness is 1.28 N,and the cohesion is 0.93,which are all 0.65 N,0.42 N∙s,0.09 N,0.4 N,0.52 higher than those of the commercial yogurt..The microstructure shows that the casein cluster spacing in yogurt is small,the fat distribution is uniform,and it is easier to digest and absorb.The total number of lactic acid bacteria was 1.2×107 CFU/mL,and no coliforms were detected.The study provides reference for the development of food with homology of medicine and food and the diversification of fermentation strains.关键词
乳酸菌/酵母菌/薏苡仁/酸奶/品质评价Key words
lactic acid bacteria/yeast/coix seed/yogurt/quality evaluation分类
轻工业引用本文复制引用
游新侠,田红涛,朱玲,胡航伟,程晶晶,蔡宗亮,李冰倩..联合发酵薏苡仁酸奶的研制及品质评价[J].包装与食品机械,2025,43(2):103-112,10.基金项目
河南省科技攻关项目(252102110079) （252102110079）
河南省2024年大学生创新创业训练计划项目(202412746044) （202412746044）
郑州科技学院2024年大学生创新创业训练计划项目(DC202444) （DC202444）
