吕静，王恩胜，朱静，李坤，陈龙，豆一阁

（信阳农林学院食品学院，河南省大别山特色食品资源综合利用工程技术研究中心，河南 信阳 464000）

摘要：本实验以脱脂乳粉作为原料，添加木糖醇、核桃青皮果胶以及抹茶粉，以期研制出一种低脂低糖的风味酸奶。通过单因素实验及响应面分析，以感官评价和持水率为评价指标，得到最佳工艺配方为：木糖醇添加量7.9%、抹茶添加量0.9%、果胶添加量0.18%、菌种接种量0.6g/kg，在42℃下发酵14 h。按照此配方生产出来的酸奶具有抹茶清香，呈现淡绿色泽，口感细腻、顺滑、组织均匀，其感官评分高达89 分，持水率71.06%；酸度97.2 °T；蛋白质含量4.1g/100g，无大肠杆菌检出，符合国家标准。

关键词：核桃青皮果胶；抹茶粉；响应面分析；发酵酸奶

The Recipe and Quality Analysis of Walnut Green Husk Pectin Matcha Yogurt were Optimizedby the Response Surface Method

LV Jing，WANG En-sheng，ZHU Jing，LI Kun，CHEN Long，DOU Yi-ge

（School of Food Science，Xinyang Agriculture and Forestry University， Engineering Technology Research Center forComprehensive Utilization of Characteristic Food Resources in Dabie Mountain，Xin Yang 464000，China）

Abstract: In this experiment，skimmed milk powder was used as raw material，adding xylitol，walnut green peelpectin and matcha powder to develop a low-fat and low sugar flavor yogurt. Through single factor test and responsesurface analysis，taking sensory evaluation and water holding rate as evaluation indexes，the optimal technologicalformula was obtained as follows: 7.9% of xylitol，0.9% of matcha，0.18% of pectin，0.6g/kg of strain inoculation，and fermentation at 42℃ for 14h. The yogurt produced according to this formula has a refreshing aroma of matcha，presenting a light green color，with a delicate，smooth taste，and even tissue. Its sensory score is as high as 89points，and its water holding rate is 71.06%；Acidity 97.2°T. The protein content is 4.1g/100g，and no Escherichiacoli has been detected，meeting national standards.

Key words: walnut green pectin；matcha powder；response surface Analysis；fermented milk

中图分类号：TS252     文献标志码：A      文章编号：1007-7871（2023）04-0036-08

2023，Vol.26，No.4