花生酸奶的生产工艺研究

Study on Processing Technology of Peanut Yogurt

目的探索花生酸奶的生产工艺。方法研究烘烤温度和浸泡时间对花生预处理效果的影响;花生乳与鲜牛奶的配比、蔗糖添加量、接种量对花生酸奶感官质量的影响。结果花生预处理条件为:烘烤温度120℃,烘烤时间40 min,浸泡时间8 h。花生酸奶的最佳工艺条件:花生乳与鲜牛奶比例3∶7,蔗糖添加量7%,接种量4%(嗜热链球菌和保加利亚乳杆菌的配比为1∶1),发酵时间4 h。结论花生酸奶可以发挥花生和酸奶的双重保健功能,为花生深加工提供了一条新的途径。

Objective To study the processing technology of peanut yogurt. Methods The pretreatment result was studied under different baking temperature and soaking time. The effects of different proportion of peanut milk and fresh milk, amount of sucrose and inoculation on the sense organ quality of peanut yogurt had been researched. Results The pretreatment condition for peanut was： baking for 40 min at 120℃ and soaking for 8h. The optimum technological condition for peanut yogurt was： proportion of peanut milk and fresh milk of 3：7, amount of sucrose of 7%, inoculation of 4%（ proportion of Streptococcus thermophilus and L.bulgaricus of l：l）, and fermentation time of 4h. Conclusion The peanut and yogurt are both the nutritious substances. The peanut yogurt has additive nutritious functions of the peanut and the common yogurt, This product can also provide a new method of utilizing the peanut.