芒果椰浆凝固型酸奶的发酵工艺研究

Research on Fermentation Technology of Mango Coconut Set Yogurt

[目的]寻求芒果椰浆凝固型酸奶的最佳发酵工艺条件。[方法]以芒果与椰浆为原料,先通过单因素试验分别考察奶粉添加量、接种量、椰浆添加量等因素对芒果椰浆凝固型酸奶感官评价的影响,然后通过L9(34)正交试验,获得芒果椰浆凝固型酸奶的最佳工艺条件,最后对该产品进行感官评价。[结果]正交试验表明,4因素对该产品感官评价的影响由强到弱的顺序为:发酵温度>发酵时间>芒果添加量>蔗糖添加量;芒果椰浆凝固型酸奶的最佳工艺条件为:奶粉添加量14%,接种量3%,蔗糖添加量8%,椰浆添加量10%,芒果添加量10%,发酵温度42℃,发酵时间4 h。[结论]该产品乳白色,具有芒果和椰浆特有的香气,风味协调,且有芒果果粒,口感丰富。

[Objective] The study aimed to seek the optimum fermentation technology conditions for the mango coconut set yogurt.[Method] With the mango and coconut as the raw materials,firstly the effects of some factors such as the milk powder adding quantity,inoculation quantity and coconut syrup adding quantity on the sensory evaluation of the mango coconut set yogurt were separately investigated through the single factor experiment,and then the optimum fermentation technology conditions for the mango coconut set yogurt were obtained through L9（3^4） orthogonal experiment,and lastly the sensory evaluation was made for the product.[Result] The orthogonal experiment showed that the effecting degree of 4 factors on the sensory evaluation of the product was in the order of fermentation temperature 〉 fermentation time 〉 mango addition amount 〉 sucrose addition amount.The optimum fermentation technology conditions for the mango coconut set yogurt were as follows： milk powder addition amount of 14%,inoculation quantity of 3%,sucrose addition of 8%,coconut syrup addition 10%,mango addition of 10%,fermentation temperature of 42 ℃ and fermentation time of 4 h.[Conclusion] This product was in milky white color,had the special aroma of mango and coconut with coordinative flavor and also had mango fruit grain and rich mouthfeel.