[目的] 以黑花生、纯牛奶为主要原料,研制黑花生酸奶。考查黑花生添加量、蜂蜜添加量、发酵菌粉添加量、发酵时间4 个单因素对酸奶感官评分及酸度影响。[方法] 依据单因素结果设计正交试验,优化其加工工艺。[结果] 黑花生添加量25 g、蜂蜜添加量8 g、发酵菌粉添加量0.11%、发酵时间8 h,最佳加工工艺制得黑花生酸奶酸甜适中、口味润滑、色泽均匀,感官评分93.8 分。测定其理化和微生物指标,酸度87.15 °T,蛋白质含量3.35%,脂肪含量3.75%,谷氨酸含量5.35%;乳酸菌活菌数4.0×108 CFU/mL,是普通酸奶的1.72 倍。[结论] 研究为黑花生酸奶的加工提供了可行性参考方案,也为黑花生的深度开发利用提供一定的参考。
[Objective] Black peanut yoghurt was prepared with black peanut and pure milk as main raw materials. The sensory score and acidity of yoghurt were influenced by four factors, which were the amount of black peanut, honey, fermented powder and fermentation time. [Method] According to the single factor result,the orthogonal experiment was designed to optimize the processing technology. [Result] The amount of black peanut was 25 g,the amount of honey was 8 g,the amount of fermented powder was 0.11% and the fermentation time was 8 h,the best processing technology of black peanut yoghurt was moderate in sweet and sour, smooth in taste and even in color, and the sensory score was 93.8.The results showed that the acidity was 87.15 °T,the protein content was 3.35%,the fat content was 3.75%,the glutamic acid content was 5.35%,and number of live lactic acid bacteria was 4.0×108 CFU/mL,which was 1.72 times of the common yoghurt. [Conclusion] The study provided a feasible reference scheme for the processing of black peanut yoghurt and a certain reference for the further development and utilization of black peanut.
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