黄瓜酸乳加工工艺研究

Study on the processing of cucumber yoghurt

以黄瓜汁和复原乳为主要原料 ,对凝固型黄瓜酸乳的加工工艺进行了研究。确定了黄瓜护色的最佳条件为Zn(COOH) 2 浓度 0 .4g/L ,溶液pH为 8.5 ,护色温度 90℃ ,时间 2min。酸乳生产的主要工艺条件为培养温度 4 2℃ ,培养时间 4h ,黄瓜汁加入量 2 0 % ,白砂糖 6 % ,接种量 4 %(L .b/S .t=1/ 1) ,均质压力 15～ 18MPa ,发酵液灭菌温度85℃ ,时间 15min。添加复合稳定剂的最优组合为CMC Na∶黄原胶 =0 .2 %∶0 .0 1%。

Utilizing cucumber juice and milk power as main raw material, the process of cucumber-solid-yoghurt was developed. It was found that the cucumber color protected by Zn(COOH)_2, the concentration of Zn(COOH)_2,was 0.4 g/L, the pH value of the solution was 8.5 and the time for the protection was 2 minutes at 90 ℃. The results showed that the main processing technic for the cucumber yoghurt could be described as: the pressure to mix the raw material equally was 15～ 18 MPa, the time for the sterilization was 15 min at 85 ℃, the amount of cucumber juice,sugar and inoculation (L.b/S.t=1:1) were 20%, 6% and 4%, respectively, and the zymotic time was 4 h at 42 ℃. The optimum stabilizer for the yoghurt was the mixture of CMC-Na and xanthan gum with concentration 0.2% and 0.01%, respectively.