燕麦纤维酸奶的工艺研究

Fermentation technology of oat yogurt

以燕麦和奶粉为主要原料,研究了燕麦纤维酸奶的最适配方和工艺条件。最适配方为燕麦添加量4%,奶粉添加量12%,白砂糖添加量5%。最适工艺条件为发酵温度42℃,接种量8%,发酵时间5.5h。研制的燕麦酸奶具有燕麦的独特香味,酸甜适口。

The optimal fermentation conditions of the oat yogurt with the oat and the milk powder as the main materials were investigated in this study. The optimal conditions of the oat yogurt were as followed： oat 4%, whit sugar 5% and ,milk powder 12%. The optimum fermentation conditions were as follows： inoculum 8%, temperature 42℃ and fermentation time 5.5 h. The yogurt obtained with this technology has special oat flavor and moderate sweetness and acidity.