高级杏仁酸奶的加工技术

Processina Technique on High-Grade Almond Yoghurt

在研究大豆酸奶的技术基础上．采用杏仁奶与牛奶混合乳酸菌发酵获得成功。杏仁在０．１％ＨＣｌ溶液中浸泡１０～１２ｈ后，热煮去皮并经胶体磨处理，磨浆比为１：１０（Ｗ／Ｗ），然后添加牛奶、砂糖和稳定剂于杏仁奶中，并经均质、接种１％－３％已经驯化也的嗜热链球菌和保加利亚乳杆菌发酵剂，发酵条件与酸牛奶相同，即可加工成营养丰富的保健杏仁酸奶。

On the basis of our previous study on soya beau yoghurt, high-grade almond yoghurt was successfully fermented by the mixture of cow milk and almond milk. After soaked in 0. 1% HCI for 10-12 hours, the dehulled almond was milled with colloid mill, according to the ratio of almond to water 1: 10 (W/W), by adding cow milk, sucrose and stabilizer into the almond milk, then homogenized and inoculated with 1% - 3% starter, which contained domesticated Str. theromophilus and L. bulgaricus. The fermentation condition is the same as yoghurt.