草莓蜂蜜核桃凝固型酸奶的研制

Study on Solidified Yoghurt with Strawberry, Honey and Walnut

探索凝固型草莓蜂蜜核桃酸奶的最佳工艺条件。以草莓、蜂蜜、核桃、鲜奶等为主要原料,白砂糖、稳定剂为辅料,保加利亚乳杆菌和唾液链球菌为发酵剂制备凝固型酸奶的工艺。通过正交试验确定产品的最佳配方:草莓蜂蜜核桃比例为1∶2∶1,接种量2%,白砂糖6%,发酵时间4 h,发酵温度为42℃。产品酸甜适口,风味独特,营养丰富,具有保健功能。

The article aimed to explore the optimum process condition for yogurt solidified yoghurt with strawberry juice, honey and walnut juice. The optimum formula of set yogurt determined by orthogonal experiments was prepared by Lactobacillus bulgaricus and Lactobacillus by using of strawberry juice, honey, walnut juice and milk as the main materials, sucrose and stabilizer as the supplementary materials. The results showed the proportion （strawberry ： honey ： walnut） 1 ： 2 ： 1, the inoculation amount 2%, sugar 6%, the fermentation time 4 h, the fermentation temperature 42 ℃. The products assume particular flavor and rich nutrition with proper acid-sweet flavor and healthy function.