凝固型蒜素酸奶的开发

Development of the Solidification Type Garlicin Yogurt

以大蒜原料,采用酒精对大蒜进行脱臭处理,通过正交试验进行蒜液脱臭,最佳脱臭条件是:乙醇浓度30%、浸提时间80min、浸提温度水浴50℃。将所得无臭蒜液添加到原料乳和其它辅料中,通过正交试验进行乳酸菌发酵。最佳发酵条件是:4%蒜液、8%蔗糖、4%乳酸菌、0.2%复合稳定剂、42℃发酵4h,制成的酸奶色泽乳白,凝乳质地致密,蛋白质3.9%,脂肪3.0%,总固形物20%,蒜素含量0.51%,酸度80°T-100°T。使之成为富含大蒜蒜素,集营养和保健于一体的酸奶新品种。

Garlic was used in the experiments as materials, the use of alcohol on garlic treatment for deodorization, by orthogonal liquid deodorizing garlic tests, the best deodorization conditions are： 30% for ethanol, extraction time 80min, extracted in a water bath temperature 50℃. Will be derived from garlic odorless liquid added to the raw milk and other accessories, through orthogonal test of lactic acid bacteria fermentation. The best fermentation conditions are： 4% for garlic solution, 8% for sucrose, 4% for lactic acid, 0.2% for compound stabilizer, 42℃ fermentation 4h, made of yogurt, the color white, curd texture dense, 3.9% for protein, 3.0% for fat, 20% for total solids, 0.51% for alliein content, acidity 80°T-100° T. To become rich in alliein garlic, setnutrition and health in one of new varieties of yogurt.