混合果肉酸奶的研制

Research on production technology of Chinese gooseberry and raisin fruit yoghurt

在酸奶技术的基础上,将猕猴桃与鲜牛乳的混合液接入乳酸菌发酵。采用单因素实验设计和正交实验设计,用保加利亚乳杆菌和嗜热链球菌混合发酵猕猴桃牛乳混合液,以乳清析出率、酸度和感官质量评定为依据,筛选出产品的最佳配方工艺条件为鲜牛乳81.7%、猕猴桃8%、另加蜂蜜量4%、稳定剂0.32%、发酵接种量3.0%、41℃下发酵6h,而后添加3%的葡萄干、0～4℃下后熟12h。该果肉酸奶的感官评定值可达91～95。

Chinese gooseberry and raisin fruit yoghurt is fermented by the optimum conditions of the mixed fermentation with milk and Chinese gooseberry paste by L.bulgaricus and Str.thermophlius. According to whey emergence rate, acidity and sense organs evaluate, through single factor test and orthogonal test find that the best formula and production technology is as follows： 81.7% fresh milk, 8% Chinese gooseberry in addition, 4% Honey, 0.32% CMC-Na and 3.0% starter culture will be added, fermented at 41℃ for 6h, then added 3% raisin matured at 0-4℃ for 12h. The sense organs evaluate score of fruit yoghurt will reach 91-95.