玫瑰茄酸乳的研制

Development of Yogurt Supplemented with Roselle

以玫瑰茄粉为原料研制一款玫瑰茄酸乳。通过单因素试验和正交试验优化得到玫瑰茄酸乳的最佳稳定剂方案和最佳配方。结果表明:最佳稳定剂复配方案为结冷胶、琼脂、刺槐豆胶的添加量分别为0.04、0.04、0.02 g/100 g。玫瑰茄酸乳最佳优化配方为玫瑰茄粉、稳定剂、白砂糖的添加量分别为0.3、0.6、8.0 g/100 g,玫瑰茄溶液p H值为5.5。

This study aimed to determine, using single factor experiments and orthogonal array design, an optimal roselle-supplemented yoghurt formulation when a stabilizer composed of gellan gum, agar and locust bean gum was used. It was shown that the best thickener concentrations were 0.04, 0.04 and 0.02 g/100 g for gellan gum, agar and locust bean gum, respectively. The best concentrations of roselle powder, stabilizer and sugar were 0.3, 0.6 and 8.0 g/100 g, respectively. Roselle powder was suspended in distilled water, adjusted to pH 5.5 in order to protect the stability of red pigments from roselle, and then added to the raw milk before fermentation.