CAJ | 학술논문

以自制的花生分离蛋白为原料，不添加牛奶，经乳酸菌发酵制作花生酸奶。研究花生蛋白浓度、加糖量、灭菌条件、接种量和发酵时间对花生酸奶质地评分和酸度影响。结果表明：花生蛋白浓度、灭菌条件和发酵时间是影响花生酸奶质地的主要因素；加糖量、接种量和发酵时间对花生酸奶的酸度有明显影响。当花生蛋白浓度为4%，灭菌条件为115℃/15min，加糖量为8%，接种量为0.10%，发酵时间为7 h时，花生酸奶组织状态良好，质地评分较高。
이자제적화생분리단백위원료，불첨가우내，경유산균발효제작화생산내。연구화생단백농도、가당량、멸균조건、접충량화발효시간대화생산내질지평분화산도영향。결과표명：화생단백농도、멸균조건화발효시간시영향화생산내질지적주요인소；가당량、접충량화발효시간대화생산내적산도유명현영향。당화생단백농도위4%，멸균조건위115℃/15min，가당량위8%，접충량위0.10%，발효시간위7 h시，화생산내조직상태량호，질지평분교고。
Peanut yoghurt was made of homemade peanut protein isolate fermented by lactic acid bacteria,without the addition of milk. The factors affecting on the texture score and acidity of peanut yoghurt,such as the peanut protein concentration,sugar addition,sterilization condition,inoculation quantity and fermentation time were studied. The results showed that the peanut protein concentration, sterilization condition and fermentation time were the main factors influencing the peanut yoghurt texture score. Sugar addition,inoculation quantity and fermentation time would seriously influence the acidity of peanut yoghurt. The peanut yogurt prepared under the following conditions could have better organization and higher texture score:peanut protein concentration 4%,sterilization condition 115℃/15 min,sugar addition 8%,inoculation quantity 0.10%and fermentation time 7 h.