凝固型雪梨酸奶的研制

Development of Coagulation Pear Sour Milk

以优质牛奶和雪梨为主要原料,研究了雪梨酸奶的加工工艺条件。结果表明,发酵型雪梨酸奶的最佳配方为:雪梨汁10%+奶粉8%+发酵剂接种量4%+糖8%,所生产的雪梨酸奶组织细腻、色泽较佳、乳酸菌含量高达2.015×1010cfu/mL。生产的雪梨酸奶口感好而且营养丰富,制备工艺流程简单、可行,产品成本低。

The technological condition of making pear sour milk from quality milk and pear was studied.The results showed that the optimum formulation of fermented pear sour milk was 10% pear juice,8% milk powder,4% fermentation agent and 8% sugar and the pear sour milk with 2.015×1010 cfu/mL lactic acid bacteria was of good color,better taste and higher nutrition.The technological condition has the advantage of simplicity,feasibility and lower production cost.