鹰嘴豆复配山羊奶发酵乳的工艺优化及品质研究

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doi:10.12377/1671-4393.25.03.17

摘要： [目的]开发一种营养丰富的新型山羊奶发酵乳。[方法]以鹰嘴豆和山羊奶为主要原料复配发酵乳,通过单因素试验和正交试验,优化生产工艺,分析其品质。[结果]鹰嘴豆与山羊奶的最佳复配比例为20︰80,甜味剂添加量8%、稳定剂添加量0.5%、发酵剂添加量150 U、发酵时间为6 h。在此条件下,发酵乳的感官评分达92.8 分,酸度为88.3 °T,乳酸菌数为10.6 l g（CFU/g）,均符合国家现行标准。此外,该产品苷元型异黄酮的含量丰富,尤其是鹰嘴豆芽素A的含量高达249.1 mg/kg。[结论]该新型发酵乳口感良好、营养丰富,可进一步丰富发酵乳饮品的种类。

关键词: 鹰嘴豆, 山羊奶, 发酵乳, 正交试验

Abstract: [Objective] To develop a new type of fermented goat milk with rich nutrition.[Method] Using chickpeas and goat milk as the main ingredients to compound fermentation milk. The production process was optimized by single-factor test and orthogonal test,and its quality was analyzed.[Result] The optimal compound ratio of chickpeas and goat milk was 20︰80,the content of sweetener was 8%,the content of stabilizer was 0.5%,the content of starter culture was 150 U,and the fermentation time was 6 hours. Under these conditions,the sensory score of fermented goat milk was 92.8,the acidity was 88.3 °T,and the lactic acid bacteria count was 10.6 l g（CFU/g）which met the current national standards. In addition,the content of aglycone isoflavones was rich,especially the content of chickpea was as high as 249.1 mg/kg.[Conclusion] The new fermented milk has good taste and rich nutrition,and could further diversify the types of fermented milk beverages.

Key words: chickpea, goat milk, fermented milk, orthogonal test

梁一, 刘双博, 杨靖亚. 鹰嘴豆复配山羊奶发酵乳的工艺优化及品质研究[J]. 中国乳业, 2025, 0(3): 105-111.

LIANG Yi, LIU Shuangbo, YANG Jingya. Study on Process Optimization and Quality of Fermented Milk with Chickpea Goat Milk[J]. China Dairy, 2025, 0(3): 105-111.

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