摘要
[Objective] In this study, the aim was to study the optimal formula and technique of honey stirred yoghurt. [Method] The optimum formula and production technique of the honey stirred yoghurt were confirmed by studying the effects of the additive amount of honey, the adding time of honey, thermal death point, the ho- mogenization pressure and stability test on the sensory quality of stirred yoghurt. [Result] The experiment showed that the fermentation temperature of the honey stirred yoghurt should not be too high, and it should be close to that of common yoghurt. In addition, the fermentation time should not be too long, because along with the extension of fermentation time, there would be abnormal smell in the yo- gurt. The optimum formula and production technique were as follows： the additive amount of honey, sugarcane and fermentation agent was respectively 3%; two-sec- tion homogeneous pressures of the fresh milk were I ： 70 MPa, I1：30 MPa; the thermal death point was 85 ℃ and the time was 10 min; the fermentation occurred at 42℃, and the fermentation of the products was stopped when the ultimate acidity was among 0.70%-0.75%. [Conclusion] The study could provide some refer- ences for the production and processing of honey stirred yoghurt.
[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1：70MPa，Ⅱ：30MPa，杀菌温度85℃、时间为10min，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丁提供参考依据。
