共沉淀氢氧化铁酸奶的研制

Preparation of Co-precipitation Ferric Hydroxide Yogurt

以鲜牛奶为原料,通过添加适量的共沉淀氢氧化铁,以Hansen公司的YF-L812为发酵剂,对制备共沉淀氢氧化铁发酵乳进行了研究。通过单因素试验和正交试验,确定了最佳工艺条件。结果表明,当铁添加量为20 mg/kg,接种量为5%,白砂糖添加量为6%(均为质量分数)在42℃条件下发酵5 h即可得到优质的共沉淀氢氧化铁酸奶制品。在此条件下制备的酸奶与未添加共沉淀氢氧化铁酸奶在7 d保藏期内,除酸度有显著差异外,乳酸菌数和TBA值均无显著性差异。

For preparation of co-precipitation ferric hydroxide yogurt, fresh milk was used as a raw material and an appropriate amount of co-precipitation ferric hydroxide,the YF-L812 starter culture from Hansen corporation were added to product yogurt. Based on one-factor-at-a-time investigations,orthogonal array designs were employed to optimize the fermentation conditions.The results showed that , adding 20 mg/kg iron, 5 % inoculums size,6 % sugar and at 42 ℃ 5 hours fermentation time can achieve the high quality coprecipitation ferric hydroxide yogurt.During the 7 days storage,between fortified and unfortified yogurt,there was no significant differences in the number of lactic acid bacteria and the TBA value, only in the acidity.