南瓜酸牛奶生产工艺研究

Study on the Production Technology of Pumpkin-sour Milk

本文研究了南瓜酸牛奶的生产工艺,结果表明最佳配方和生产工艺为：南瓜浆30%,鲜牛乳70%,蔗糖5%~6%,复合稳定剂为淀粉0.01%、果胶0.025%、CMC为0.05%,发酵剂接种量4%,41℃下发酵5 h,1℃~5℃低温下后熟24 h。该产品风味独特,营养全面,是一种兼营养保健与疗效作用的酸乳制品。

This paper studies on the production technology of pumpkin-sour milk.The best formula and production technology are as follow： 30 % of pumpkin plasm,70% of freah milk,5 %~6 % of sugar,the stabilizer are 0.01 % of amylum,0.025 % of pectin,0.05 % of CMC,4 % of leaven,fermenting under 41℃ for 5h and after ripening under 1 ℃~5 ℃ for 24 h.The product has unique flavors and full nutrition.