中国酿造2026，Vol.45Issue(2)：266-271,6.DOI:10.11882/j.issn.0254-5071.2026.02.037
积雪草酸奶的加工工艺优化及其品质分析
Optimization of processing technology and quality analysis of Centella asiatica yogurt
摘要
Abstract
In this study,the Centella asiatica yogurt was prepared using fresh milk and C.asiatica as raw materials,with Lactobacillus bulgaricus and Streptococcus thermophilus as fermentation starter.The processing technology was optimized through single-factor experiments and response surface methodology,and the quality was analyzed.The results showed that the optimal processing technology conditions of C.asiatica yogurt were as follows:C.asiatica juice addition 10％,sucrose addition 6％,inoculum 1％,fermentation time 7 h,temperature 42℃,and post-ripening time 16 h.Under the optimal condition,the sensory score of the yogurt was 89.97,with distinctive fresh aroma characteristic of C.asiatica,the water holding capacity was 79.5％,the titratable acidity was 87.1 °T,the soluble solids content was 14.1％,the pH was 4.24,the whey separation rate was 1.03％,the suspension stability was 1.31％,the fat content was 3.2 g/100 g,and the total lactic acid bacteria count was 3.3×107 CFU/g.All physicochemical parameters met the related national standards.关键词
积雪草/酸奶/工艺优化/响应面法/品质分析Key words
Centella asiatica/yogurt/process optimization/response surface methodology/quality analysis分类
轻工纺织引用本文复制引用
何文,卢文洁,余森艳,卢珍兰,王志存..积雪草酸奶的加工工艺优化及其品质分析[J].中国酿造,2026,45(2):266-271,6.基金项目
广西高等教育本科教学改革工程项目(2024JGA363) （2024JGA363）
广西民族师范学院课程思政示范课程、教学名师和团队项目(KCSZSFKC202304) （KCSZSFKC202304）
