凝固型冷冻芦笋酸奶的工艺优化

Process optimization for technology of solidified yogurt with frozen asparagus

以鲜牛奶、冷冻芦笋泥为原料制备凝固型酸奶,在单因素实验的基础上,采用正交实验优化了凝固型冷冻芦笋酸奶制作的最佳工艺条件。结果表明,冷冻芦笋泥添加量10%,白沙糖添加量8%,接种量4%(均为质量分数),发酵温度42℃,发酵时间4.5 h。所得产品色泽翠绿,口感适宜,营养丰富,具有一定的保健功能,同时延长了芦笋的加工周期、提高了利用率。

Set yogurt was prepared with flesh milk and frozen asparagus mud. On the basis of single factor experiments, the optimum manufacturing technology of set frozen asparagus yogurt was obtained through orthogonal experiment. Results showed that： addition of frozen asparagus mud 10%, sugar 8%, inoculum size 4%, temperature 42℃, fermentation time 4.5 h. The green product with unique flavor and tastes good and has the rich nutrition and the health care function. At the same time, the processing cycle of the asparagus was extended, and the utilization was improved.