酒味果蔬复合搅拌型酸奶的研制

Preparation of a Wine-flavoured Stirred Yoghurt with Fermented Pumpkins-apple Juice

将酵母菌发酵剂接入南瓜苹果混合果汁中发酵,通过单因素、正交试验,得出发酵果汁的最佳工艺为:m(南瓜汁):m(苹果汁)=1:3,酵母菌接种量8%,发酵天数3d,糖度8Brix;将鲜牛奶中添加稳定剂、糖,接种乳酸菌发酵,得最佳工艺为:稳定剂添加量0.25%,稳定剂添加比例为:m(变性淀粉):m(海藻酸钠):m(果胶)=2:1:0.5,均质温度70℃。在中速搅拌的条件下,将发酵果汁按10%的添加量加入酸奶中,得到一种新型的果蔬复合搅拌型酸奶。

The mixed juice of pumpkins and apples was fermented by using yeast and the optimum fermentation conditions for pumpkins-apples wine production were determined as follows：ration of pumpkin juice to apple juice 1：3,the inoculation amount of yeasty 8%,fermentation time 3 days,and the sugar degree 8 Brix.Then the milk was mixed with stabilizing agents and sugar and inoculated with lactic acid bacteria.And the best conditions for stirred yoghourt production were as follows：stabilizing agents content of 0.25%,modified starch-sodium alginate -pectin ratio of 2：1：0.5,and the homogenization temperature of 70 ℃.Then,10% fruit wine was added to the stirred yogurt,forming a new kinds of wine-flavoured stirred yoghourt.