龙桑果风味酸乳发酵工艺的研究

Study on the fermentation process of Morus alba Linn.CV.'tortuosa' juice yoghourt

将龙桑果汁与牛奶调配混合,经乳酸菌发酵,制成凝固型龙桑果风味酸奶,通过预先筛选和进一步正交试验确定龙桑果风味酸奶的最佳发酵工艺及配方。结果表明,采用脱脂鲜牛乳为基料,添加20%桑果汁、8%蔗糖、接种3.0%保加利亚乳杆菌和嗜热链球菌(11∶),42℃发酵3h,所得产品为紫色,凝乳较结实、口感细腻,有酸奶和龙桑果的复合香味,风味独特。

Inoculate lactic acid bacteria ferment in the mixture of Morus alba Unn.CV. ‘Tortuosa＇ juice and milk. The optimum compose and fermentation technique are determined through orthogonal experiments. The result shows that the milk added with 20% Morus alba Linn.CV. ‘Tortuosa＇juice, 8% sugar, L bulgaricus and St thermophilus（1：1）3% and fermented 3h at 42℃. The product has excellent texture and a pleasant flavor of Morus alba Linn.CV.‘Tortuosa＇juice and common yoghurt.