低糖苦丁茶酸奶加工工艺的优化研究

将苦丁茶进行预处理得到的苦丁茶浸提液用于抗氧化、降血糖功能性酸奶产品的制备。在以苦丁茶浸提液添加量、零卡糖添加量、接菌量、发酵时间为单因素进行试验的基础上,利用正交试验对低糖苦丁茶酸奶加工工艺进行优化。结果表明:在苦丁茶浸提液添加量4%,零卡糖添加量10%(m/V),接菌量0.18%(m/V),发酵时间11 h条件下所制得的酸奶呈乳白色,质地黏稠,有奶皮和乳清形成,香气浓郁,口感顺滑。酸奶总糖含量为0.013 g/mL。本试验为苦丁茶酸奶的工业化生产提供了理论依据。

Optimization of Processing Technology of Low-Sugar Ilex latifolia Thunb. Yogurt

The Ilex latifolia Thunb. extract obtained by pretreatment of Ilex latifolia Thunb. was used in the preparation of antioxidatant and hypoglycemic functional yogurt products. On the basis of single factor experiments with the adding amount of Ilex latifolia Thunb. extract, zero-caloric sugar, amount of inoculation and fermentation time as inspection index. The processing technology of low-sugar Ilex latifolia Thunb. yogurt was optimized by orthogonal experiment. The results showed that when the adding amount of Ilex latifolia Thunb. extract was 4%, zero-caloric sugar addition was 10%(m/V), inoculation amount was 0.18%(m/V) and fermentation time was 11 h, the prepared yogurt had milky white color, sticky texture, rich aroma and smooth taste, with milk creme and whey. The total sugar content in the yogurt was 0.013 g/mL. This experiment provides a theoretical basis for the industrial production of Ilex latifolia Thunb. yogurt.