高山黑蜜酸奶的制备工艺优化及品质分析

为促进高山黑蜜在食品加工中的应用,提高其潜在开发利用价值,本研究以高山黑蜜、牛乳为原料制备高山黑蜜酸奶,基于单因素实验结合响应面试验优化高山黑蜜酸奶制备工艺,并采用气相色谱-质谱联用系统(GC-MS)和顶空-气相色谱-离子迁移谱(HS-GC-IMS)对高山黑蜜酸奶的游离脂肪酸及挥发性风味成分进行分析。结果表明:高山黑蜜酸奶最佳配方为高山黑蜜添加量1.2%、蔗糖添加量7%、发酵时间9 h,其感官评分为(87.5±1.3)分,产品相关理化卫生指标均符合标准要求。同时,与不添加高山黑蜜的酸奶相比,高山黑蜜酸奶不饱和脂肪酸含量增加;高山黑蜜酸奶中共74种挥发性风味成分,其中烃类和酯类含量较高,且酚类、酯类、酮类较不添加高山黑蜜的酸奶相对含量分别增加了4.06%、1.35%、1.35%,整体风味品质提高。利用高山黑蜜、牛乳制备的酸奶组织细腻,稳定性好,风味较佳,是一款具有一定特色的健康酸奶产品。

Preparation Process Optimization and Quality Analysis of Leucosceptrum canum Honey Yogurt

To promote the application of Leucosceptrum canum honey in food processing and improve its potential development and utilization value, in this study, Leucosceptrum canum honey yogurt was prepared with Leucosceptrum canum honey and cow milk as raw materials. The preparation process of Leucosceptrum canum honey yogurt was optimized based on a single-factor experiment and response surface test. Gas chromatography-mass spectrometer (GC-MS) and headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) were used to analyze the free fatty acids and volatile flavor components of Leucosceptrum canum honey yogurt. The results showed that the best formula for Leucosceptrum canum honey yogurt was 1.2% Leucosceptrum canum honey, 7% sucrose, and 9 h fermentation time. The sensory score was 87.5±1.3, and the related physical and chemical health indicators of the product met the standard requirements. At the same time, compared with the yogurt without Leucosceptrum canum honey, the content of unsaturated fatty acids in Leucosceptrum canum honey yogurt increased. There were 74 volatile flavor components in Leucosceptrum canum honey yogurt, among which the contents of hydrocarbons and esters were higher. And the relative contents of phenols, esters, and ketones were increased by 4.06%, 1.35%, and 1.35%, respectively, compared with the blank yogurt. The overall flavor quality was improved. The yogurt prepared with Leucosceptrum canum honey and cow milk, had delicate tissue, good stability, and good flavor. The yogurt product was health with certain characteristics.