黄桃木瓜火龙果酸奶的研制

Study on development of yoghurt with yellow peach,papaya and pitaya

以黄桃、木瓜、火龙果和和鲜牛奶为主要加工原料,经乳酸菌发酵制备凝固型酸奶,在确定了牛乳中添加4%黄桃丁、4%木瓜丁、4%火龙果丁,8%蔗糖,0.2%黄原胶的基础上,杀菌冷却后投入嗜热乳链球菌、保加利亚乳杆菌的比例为1∶1的混合菌发酵,通过正交实验L9(33)优选出黄桃木瓜火龙果酸奶的最佳发酵工艺条件为接种量为3%,发酵时间为4 h,发酵温度为42℃。

Abstract：The set yoghurt using yellow peach,papaya,pitaya and fresh milk as raw materials was produced by mix fermentation of Strptococcus and lactobacillus bulgarics.based on the detemination of amounts of 4% yellow peach,4%papaya,4%pitaya and 8%sugar,proportion of compound stabilizers were 0.2% Xanthan Gum,the ratio of inoculation by Strptococcus and Iactobacillus bulgarics was 1：1.By orthogonal test L9 （33）,the opti- mum fermentation conditions at 42 ~C were as follows,fermentation time 4h,inoculation amout 3%.