花生玉米复合保健酸奶工艺优化研究

Optimization of Productive Technology of Complex Functional Yoghurt with Peanut and Corn

为了研制营养全面、具有保健作用的新型营养复合保健酸奶,以玉米、花生和牛乳为原料,保加利亚乳杆菌和嗜热链球菌为发酵剂,采用正交试验设计对花生玉米复合保健酸奶的生产工艺进行了优化;结果表明,花生玉米酸奶的最佳制作工艺条件为玉米浆添加量43%,花生浆添加量19%,接种量15%,发酵温度42℃,发酵时间5 h;工艺条件下产品质量最佳、稳定性能最优。

The productive technology of complex functional yoghurt with peanut and corn was using orthogonal experiment design, by taking peanut, corn bulgaricus and Streptococcus thermophilus as fermentation and milk as raw material, and by agents, to develop a new type of taking optimized by Lactobacillus complex functional yoghurt with a comprehensive nutrition and healthy function. The results showed that the optimal conditions were： the content of corn syrup was 43%, the quantity of peanut was 19%, the inoculated quantity was 15%, the fermented temperature and time were 42℃ and 5 hours. Under the conditions of the optimized process, the products manifested the optimal quality and stability.