胡萝卜酸奶品质和稳定性的研究

Study on Quality and Stability of Carrot Juice Yogurt

[目的]确定胡萝卜酸奶的最佳工艺参数以及最佳工艺条件。[方法]以胡萝卜汁、全脂奶粉为主要原料,通过单因素试验和正交试验,研究胡萝卜汁含量、海藻酸钠含量以及发酵时间对胡萝卜酸奶品质和稳定性的影响。[结果]试验表明,在胡萝卜汁含量为22%、海藻酸钠含量为10 g/L以及发酵时间为4.0 h时,胡萝卜酸奶稳定性最好,且此时酸奶呈淡橘黄色,质地均匀,口感细腻,无分层,无明显乳清析出,品质较好。[结论]研究所制得胡萝卜酸奶提高了酸奶的食用价值和商品价值,且生产工艺简单,为实际生产提供了有力的支持。

[ Objective ] To determine the optimal technical parameters and conditions of carrot juice yogurt. [ Method ]With carrot juice and whole milk powder as main materials, the effects of carrot juice content, algin content and fermentation time on quality and stability of yogurt were studied through a series of single factor and orthogonal experiments. [ Result ] The results show ： it is the optimal conditions for carrot juice yogurt when the content of carrot juice was 22%, the content of algina was 10 g/L, and the fermentation time was 4.0 hours. Drink milk was slightly yellow, even texture, delicate taste, no stratification, no precipitation whey. [ Conclusion] The obtained carrot juice yogurt has improved the edible value and commodity value, the technique is simple, which will provide powerful support for actual production.