南瓜酸牛奶生产工艺研究

Study on the production technology of pumpkin-sour milk

研究了南瓜酸牛奶的生产工艺,其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%(均为质量分数),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 fi＇eah 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 ~C for 5 h and after ripening under 1-5 qC for 24 h .The product has unique flavors and full nutrition.