芹菜汁酸奶的研制

Study on the Processing of Celery Juice Yoghurt

以芹菜为添加原料，进行芹菜汁酸奶的研制，确定了最佳生产工艺及技术参数。实验结果表明，最佳芹菜汁酸奶生产配方为芹菜汁添加量4％、白糖添加量7％、明胶稳定剂0．1％、发酵剂接种量为2％。最佳生产工艺条件为均质压力20MPa、发酵温度43℃、发酵时间4．5h，制成的成品酸奶酸甜适中，口感舒爽、色泽均匀，香味自然协调。芹菜汁酸奶在5℃条件进行保藏实验，保藏一周后，酸奶感官变化不明显。

The paper studied the best production technology and technical parameters of celery juice yoghurt content. The results showed that the best formula of celery juice yoghurt was： 4% celery juice, 7% sugar, 0.1% gelatin stabilizer, and 2% starter cultures. The best production conditions were： homogeneous pressure 20 MPa, fermentation temperature 43℃ fermentation time 4.5 h. The celery juice yoghurt had moderate sweet and sour flavor, with uniform color and natural aroma. After one week preservation, the sensory guality of yoghurt had no obvious changes.