白青杠牦牛酸奶的研制

Study on Hygrophorus eburnus-yak milk beverage

白青杠牦牛酸奶是利用白青杠菌与低脂牦牛奶为原料,采用保加利亚乳杆菌(L.b)、嗜热链球菌(S.t)、嗜酸乳杆菌(L.a)三菌混合进行乳酸发酵的新型发酵乳饮品,通过单因素考察和L16(44×23)正交试验对白青杠牦牛酸奶的配方和发酵工艺条件进行了优化。研究表明,白青杠牦牛酸奶的最佳发酵工艺条件为:乳酸菌接种量5%(质量分数),发酵温度42℃,主酵时间4.5 h;牦牛奶加入量为70%(质量分数),菌浆质量分数为20%,预煮温度为95℃;稳定剂的组合为黄原胶0.10%,CMC-Na为0.15%,海藻酸钠0.2%(均为质量分数)。产品风味独特,稳定性好,营养丰富。

Hygrophorus ebumus- yak milk beverage is made from Hygrophorus eburnus and yak milk by lactic acid fermenttation with Lactobacillus bulgaricus, Sptreptococus thermophilus and Lacobacillus acidophilus as mixed starter. The formula of materials and the technical conditions of fermentation of Hygrophorus eburnus- yak milk beverage were optimized by single factor experiment and （orthogonal test）. Resut show that the optimum conditions of fermentation technics were the inoculation size of lactobacillus 5% （massfraction）, pretreatment temperature 95℃, The temperature 42℃ and fermentation time 4.5h; The optimum formula was the yak low-fat milk is 70%, Hygrophorus ebumus juice 20% （massfraction）, and stabilizer made of 0.10% （massfraction） xanthangum, 0.15% （massfraction） CMC-Na and 0.25% （massfraction） sodiumalginate. The product was proved to be good on sensory quality, stabilization and nutritional.