余甘子凝固型营养酸乳的研制

Study on Nutritional and Healthy Solidifying Yogurt of Emblic Leafflower Fruit

以余甘子和鲜牛乳为主要原料研制一种酸乳。从酸乳感官质量和稳定性入手,应用正交试验法,确定了合理的配方和适宜的发酵工艺条件。结果表明,余甘子酸乳的最佳配比为:鲜牛乳与果汁比例8∶1、蔗糖含量8.5%,复合稳定剂为淀粉0.10%+果胶0.025%+PGA0.05%。最佳发酵工艺条件为:接种量5%、滴定酸度76～80°T、发酵温度为42℃、发酵时间为2.5h。

A compound yogurt with emblic leafflower fruit and fresh milk as the chief raw materials was studied. The reasonable formula of material and the suitable technical conditions of fermentation were deter- mined by orthogonal test from the view of stabilization and sensory quality of the product, and the quality of product was evaluated. The optimum formula was as follow： the fresh milk and emblic leafflower fruit juice mixed according to the proportion of 8 ： 1, and 8.5% sugar were added; optimum compound stabilizers： starch 0.10% ＋ pectin 0. 025%＋ PGA0.05 %; amount of latic acid bacterium： 5%; fermenting temperature： 42℃ ~ time of fermentation： 2.5h.