酸枣仁酸奶的研制

The Development of SEMEN ZIZIPHI SPINOSAE Yoghourt

[目的]研制(SEMEN ZIZIPHI SPINOSAE)酸枣仁酸奶饮品。[方法]以酸枣仁、鲜牛奶为主要原材料,以保加利亚乳杆菌和嗜热链球菌1∶1为混合发酵菌种,对生产工艺进行研究,确定最佳的工艺参数。[结果]酸枣仁酸奶最佳工艺流程为:酸枣仁与6倍体积的水混合后打浆得到的酸枣仁浆液,酸枣仁浆液与鲜牛奶混合比例为1∶4(V/V)得待发酵液。此时加入砂糖、乳粉和发酵剂,砂糖的添加量为9%,乳粉的加入量为5%,接种量为4%,42℃下发酵至其凝乳,得酸乳产品。[结论]在最佳工艺条件下可得到品质优良的酸枣仁酸奶。

[Objective] The research aimed to develop a yoghourt drink of SEMEN ZIZIPHI SPINOSAE.[Method] A yoghourt drink was developed and produced with SEMEN ZIZIPHI SPINOSAE and fresh milk as main raw materials and Lactobacillus bulgaricus and Streptococcus thermophilus in a 1∶1 volume ratio as mixed fermentation strains,the optimum technological parameters of which were determined through studies on processing techniques.[Result] The optimum process was as follows： serous fluids were prepared from SEMEN ZIZIPHI SPINOSAE and its 6 volumes of water,and then mixed with fresh milk in a 1∶4 volume ratio as fermentation broth.After adding 9% granulated sugar,5% milk powder and 4% starter,Let it ferment at 42 ℃ until fermentation broth was made into curds,and then the milk products were obtained.[Conclusion] SEMEN ZIZIPHI SPINOSAE yoghourt of high quality could be developed under the optimum conditions.