麦芽糖化汁用于格瓦斯枣杞酸奶的研究

Processing technology of Kvass yoghurt added jujube and Chinese wolfberry

以大麦、红枣、枸杞等为主要原料,经过两段混菌发酵工艺进行格瓦斯酸奶的研制。通过单因素、正交实验和Box-Behnken设计法及响应面分析分别对麦芽糖化工艺参数和产品配方进行了优化。结果表明:麦芽汁糖化时投料温度为39℃、蛋白质分解时间28 min、糖化温度64℃,糖化时间为60 min。产品配方为:混合汁添加量为21%(均为质量分数,下同),奶粉10%,白砂糖5%,复配稳定剂0.24%,接入4%(体积分数)的嗜热链球菌、乳酸乳球菌乳脂亚种和啤酒酵母,在一段温度为28℃,发酵6 h,二段温度为37℃,发酵12 h,所制成的成品呈浅黄色,醇香柔和,麦香浓郁,质地紧密,口感细滑,是一种风味较佳的发酵乳制品。

with barleyjujubes,Chinese wolfoerry as the main raw materials,through a two-stage hybrid technology for the development of temperature-controlled fermentation on kvass yogurt .By single factor, orthogonal and Box-Behnken design and response surface analysis method respectively malt process parameters and product formulations were optimized .The results were as follows：The main parameters about wort sacchariflcation Feeding temperature 39℃ ,protein degradation time of 28 rain, saccharification temperature of 64℃,sacchariflca- tion time 60 min were .Optimized product formulations were： mixed juice 21% （mass fraction）,whole milk powder 10%,sugar 5%,compounded stabilizer 0.24%,and Streptococcus thermophilus, Lactococcus lactis subsp, cremoris and beer yeast ,with the total amount of access 4% （v/v）,the first period of temperature 28℃ ,fermented 6 h, second fermentation temperature 37℃ ,femented 12 h, the final product looked yellowish,mellow and soft,rich barly flavor, close texture,smooth taste,was an excellent flavor of fermented dairy product.