酒花风味型酸奶加工关键技术研究

Study on processing technique of yoghourt with hops flavor

用鲜牛乳和酒花为原料,添加蔗糖,加入保加利亚乳杆菌和嗜热链球菌(1:1)、酵母混合发酵,生产出具有啤酒香味的低醇酸乳。通过正交实验,结果表明,酒花型酸奶的最佳配方及生产工艺为:麦芽汁加入量25%、蔗糖6%、乳酸菌10%、在40℃发酵3h后加入3%酵母,在28℃条件下连续发酵12h。成品呈乳白色,状态均匀,具有浓郁的乳香和啤酒香气。

Using hops, fresh milk and sucrose as raw materials, adopted lactobacillus bulgaricus and streptococcus thermophilus （1：1）and yeast as starter culture to mix fermentation. Single factor test was used to explore the effects of some agents （the amount of strain, sucrose , lactobacillus, etc） on the yoghourt quality. Orthogonal design test was used to determine the best technology parameter. The results showed that the optimum condition was as follows, the amount of malt was 25%, sucrose was 6%, lactobacillus 10%, under fermentation time was 12h with temperature 40℃, 3% yeast was adopted to ferment with 12h（28℃）. The product had sweet and sour taste of yogurt as well as special fragrance of hop.