圣代型酸牛乳加工工艺研究

A study on production technology of Sundae-type yoghurt.

先将制备好的果料灌装于酸奶容器底部，再将鲜牛乳经杀菌、冷却后，加入保加利亚杆菌和嗜热链球菌混合发酵剂，按１∶１配合比，以３％接种量加入牛乳中，之后再灌装于酸奶容器中果料上部，在４２５℃下发酵３～４ｈ后即可获得口味清新、形式新颖的圣代型酸牛乳。本文探讨了圣代型酸牛乳的加工工艺，确定了较为适宜的生产工艺条件，对其生产过程中原料乳的选用、处理，果料的制备及酸奶的制作等问题作了深入介绍。

The prepared fruit material was poured into the bottom of the yoghurt pot. The sterilized milk was cool down, by adding S. thermophilus and L. bulgaricus mixed starter 3% inoculum size into the milk, then filled the upside of the yoghurt pot with inoculated milk and incubated with 1∶1 of LB and ST mixed starter at 42.5 ℃ for 3～4 h. Finally, Sundae-type yoghurt came out very tasty and new pattern. This paper discussed the production technology of Sundae-type yoghurt, and determined the suitable processing conditions. The choice and treatment of raw milk, the manufacture of fruit material and yoghurt were introduced in a deep-going way.