低脂菊苣膳食纤维凝固型酸奶的生产工艺

Study on production process of low-fat chicory dietary fiber set yogurt

以菊苣膳食纤维和脱脂乳粉为原料,通过乳酸菌发酵生产一种低脂凝固型酸奶。通过单因素试验和均匀设计试验,初步确定最佳发酵工艺条件为:菊苣膳食纤维2.08%,脱脂乳粉12.7%,蔗糖7.06%,发酵剂接种量为0.8 g/L,发酵温度为42.8℃,发酵时间为7.5 h。

A low-fat set yoghurt was prepared with mixture of chicory dietary fiber and skimmed milk powder and by fermentation with Lactobacillus starter. The optimum fermentation conditions were determined by single factor and uniform design, which were as follows： chicory dietary fiber 2.08%, skimmed milk powder 12.7%, sugar 7.06%, LactobaciUus starter inoculum by 5%, fermentation under 42.8 ℃ for 7.5 h.