蜂蜜搅拌型酸奶的研究

Study on Honey Stirring-type Yogurt

[目的]研究蜂蜜搅拌型酸奶的最佳配方和工艺.[方法]通过研究蜂蜜添加量、蜂蜜添加时期、杀菌温度、均质压力及稳定性试验等对搅拌型酸奶感官质量的影响,确定了蜂蜜搅拌型酸奶的最佳配方和最佳生产工艺.[结果]试验得出,蜂蜜搅拌型酸奶的发酵温度不宜过高,发酵温度与普通酸奶相近;发酵时间不宜过长,因为随着发酵时间的延长酸奶会有异味产生.最佳配方和最佳生产工艺为：蜂蜜、蔗糖、发酵剂的添加量分别为3％;鲜牛奶二段均质压力为Ⅰ：70MPa,Ⅱ：30 MPa,杀菌温度85℃、时间为10 min,并在42℃发酵,产品的最终酸度在0.70％～0.75％时停止发酵.[结论]研究可为蜂蜜搅拌型酸奶的生产加工提供参考依据.

[ Objective ] To study optimal formula and technique of honey stirring-type yogurt. [ Method ] The paper confirms the best formula and production techniques of the honey stirred yogurt by studying the effect of honey additive amount, period, thermal death points, the hom- ogenization pressure and stability test on the sensory quality of stirred yogurt. [ Result] The experiment shows that the fermentation temperature of the honey stirred yogurt should not be too high; it should be close to that of the plain yogurt. In addition, the fermentation time should not be too long, because along with the extension of fermentation time there will be abnormal smell in the yogurt. The best formula and production techniques are： the additive amount of honey, sugarcane and fermentation agent is respectively 3% ; homogeneous pressure two section of the fresh milk is I ： 70 MPa, II ： 30 MPa; thermal death point is 85 ℃ ; time is 10 minutes and fermentation occurs at 42 ℃ ; the ultimate acid- ity of the product stops fermenting between 0.7% and 0.75%. [ Conclusion] The study can provide reference basis for production and pro- cessing of honey stirring-type yogurt.