酶解糯米制作酸奶工艺的优化

Optimization of process for yoghurt production using enzymatic hydrolysate of sticky rice

以糯米酶解液、奶粉为原料进行乳酸发酵,制得一种新型凝固酸奶——糯米酸奶。通过单因素试验初步确定加工工艺参数,再用正交试验得出制作糯米酸奶的最佳工艺条件。试验结果表明最佳工艺条件为:糯米酶解液与奶粉液体积比72∶28、白砂糖2.8%、发酵剂3%,在42℃发酵4h。在此最佳条件下获得的酸奶产品品质最好,兼具糯米和酸奶的风味特点。

Enzymatic hydrolysate of sticky rice and milk powder as the main raw materials were subjected to lactic acid fermentation to give new set-style yoghurt. Single-factor experiments were conducted to preliminarily determine the processing parameters, after that, the optimal technology was confirmed for the yoghurt by orthogonal tests. The results indicated that the optimum technological conditions included enzymatic hydrolysate of sticky rice ： solution of milk powder = 72：28 （v/v）, sugar 2.8%, mixed starter 3%, and fermentation at 42℃ for 4h. With top quality, the product obtained under these conditions was characterized by the flavor of both sticky rice and yoghurt.