葡萄多酚酸奶的加工工艺

The Processing Technology of Grape Polyphenols Yoghurt

以葡萄籽浸提液、脱脂乳粉为原料,研制了一种新型的功能酸奶——葡萄多酚酸奶。从葡萄籽浸提液的添加方法和添加量对发酵速度和品质的影响,葡萄多酚酸奶配方的确定,葡萄多酚在酸奶加工中的变化等方面研究了葡萄多酚酸奶的制作工艺。结果表明:葡萄多酚酸奶的工艺为葡萄籽浸提液在灭菌前添加;适宜添加量为占葡萄多酚酸奶体积分数0.07;最佳配方为乳酸菌接种量为占葡萄多酚酸奶体积分数0.05,糖的质量浓度为100 g/L,环糊精的质量浓度为10 g/L,发酵时间4 h;葡萄多酚除在杀菌工艺中有所损失外,在发酵过程中非常稳定;葡萄籽浸提液对酸奶后酸化过程有轻微抑制作用。

A new type of functional yoghurt was developed by using grape seed extract and skim milk as main raw materials. The study was conducted of processing condition in five aspects which involved the adding meth- od of polyphenol extract, the effect of different adding amount on fermentation speed and quality,the determina- tion of recipe of health yoghourt and the variation of grape polyphenol during the processing of the yoghourt. The results showed that grape polyphenol extract was added before pasteurization, the optimum adding amount was 0.07 ; the best recipe was 0.05 inoculum concentration, 100 g/L sugar, 10 g/L cyclodextrin and 4 h of fer- mention;grape seed polyphenol was stable during fermentation except that a little losses occurred during pas- teurization;Slight inhibition of grape seed polyphenol was found in the post-acidification process of the yogurt.