榛仁乳的开菲尔粒发酵工艺

Fermentation Technology of Hazelnut Milk with Kefir Grains

以开菲尔粒为发酵剂发酵榛仁乳。选择影响开菲尔品质的4个主要因素糖用量、接种量、发酵温度和发酵时间设计单因素和正交试验L9(34),以确定开菲尔榛仁乳发酵的最佳工艺条件。结果表明:糖用量、接种量、发酵温度、发酵时间对试验结果均有显著影响。最佳发酵条件为糖用量(2%乳糖+5%蔗糖)、接种量5%、发酵温度23℃、发酵时间15 h。用这种方法制备的开菲尔榛仁乳口感细腻,风味独特。

An experiment was conducted to make fermented hazelnut milk using kefir grains as the starter culture. Four factors influencing the quality of kefir products were selected, including sugar amount, inoculums size, fermentation temperature and fermentation time. The optimal technological conditions for the fermentation of hazelnut milk with kefir grains were determined using single factor and L9（3^4） orthogonal experiments. Result shows that sugar amount, inoculums size, fermentation temperature and fermentation time have obvious influence on the experimental results. The optimal fermentation conditions were obtained as sugar amount 2% lactose ＋ 5% sucrose, inoculums size 5%, fermentation temperature 23 degrees C, and fermentation time 15 h. The final product has a smooth taste and a specific flavor.