以椰浆和浓缩椰子水为原料,添加保加利亚乳杆菌和嗜热链球菌的混合菌种共同发酵,研制具有良好风味的凝固型功能性椰子植物酸奶,通过单因素试验和正交试验考察浓缩椰子水添加量、白砂糖添加量、发酵温度、发酵时间对酸奶的感官特性、理化指标及乳酸菌活菌数的影响,确定最佳制备工艺参数,并进一步研究其抗氧化活性。研究结果表明,添加4%浓缩椰子水,40 ℃发酵8 h时制得的酸奶的状态黏稠、口感细腻,且具有独特的椰香味,品质最佳;且该条件下获得的酸奶产品的DPPH自由基清除能力和总还原能力均远高于市售酸奶和对照酸奶。因此,浓缩椰子水的添加可改善椰子植物酸奶的品质,提高其抗氧化活性。
With coconut milk and concentrated coconut water as the main raw materials, set-type functional coconut plant-based yoghurt with good flavor was developed by co-fermentation with Lactobacillus bulgaricus and Streptococcus thermophilus. The effects of the concentration of concentrated coconut water, granulated sugar, fermentation temperature and time on the sensory characteristics, physical and chemical indexes and the viable count of lactic acid bacteria in yoghurt were investigated. The optimal preparation parameters and antioxidant activity were studied. The results showed that the yoghurt was sticky, delicate in taste, with unique coconut flavor and best quality under the condition of 4% concentrated coconut water and 0% granulated sugar at 40℃ for 8 h. The DPPH free radical scavenging ability and total reducing ability of the yogurt products were much higher than those of commercially available yogurt and control yogurt. Therefore, the addition of concentrated coconut water can improve the quality and antioxidant activity of coconut plant-based yoghurt.
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