紫甘蓝酸奶生产工艺的研制

Processing technology of purple cabbage yoghurt

研制了一种新型的、颜色鲜艳、营养丰富、风味独特的紫甘蓝酸奶。确定了最佳工艺流程和参数:新鲜牛奶→加稳定剂(0.05%CMC)→加糖(8%)→灭菌(95℃,1 min)→冷却(<42℃)→接种(4%)→发酵(42℃,4.5h)→加紫甘蓝汁(经55℃灭菌30min,0.04%柠檬酸护色)→搅拌→后熟(4℃,24 h)→成品。产品具有牛奶的芳香和蔬菜的清香,甜而不腻,爽滑可口,在4℃时的货架期为21d左右。

A new-type yogurt, which contained the purple cabbage juice, was developed. The optimal parameters of processing were as follows： fresh milk → adding stabilizer （0.05%CMC） → adding sugar （8%） → sterilization （95℃, 1 min）→cooling down （42℃）→inoculation （4%） → fermenta- tion （42℃, 4.5 h） → add purple cabbage juice （sterilized at 55℃ for 30 rain, 0.04% citric acid for colour protection） → stirring → fermentation （4℃, 24 h） → final product. The final product is sweet, smooth mouth feeling and low-fat, with the flavor of combination of milk and vegetable. Shelf life of the product is 21 d at 4℃.