核桃发酵乳的制备工艺研究

Preparation Process Development of Walnut Fermented Drinks

通过模糊数学感官评定法及正交试验对核桃发酵乳的制备工艺进行了试验研究,得出制备条件为核桃与牛奶比例1.5∶10(V/V),接种量5%,白砂糖添加量7%,发酵温度42℃,发酵时间5 h。核桃发酵乳的营养指标分别为每100 g含干物质24.86 g,其中脂肪9.01 g,蛋白质4.49 g,碳水化合物10.55 g,灰分0.70 g,钙100.34 mg。通过模糊数学感官评定法得出果酱核桃发酵乳中草莓果酱与橙汁果酱的添加量均为7%。

In this paper, the process of walnut fermented drinks is studied. Using the fuzzy mathematics method of sensory evaluation and orthogonal design, the appropriate formula and technologic condition are determined. The results show that the amount is the proportion of walnut and milk 1.5∶10 （V/V） , inoculum level 5%, suger 7%, ferment temperature 42 ℃, ferment time 5 h. The nutritional indexes of walnut fermented drinks are dry matter 24.86 g, including fat 9.01 g, protein 4.49 g, carbohydrate 10.55 g, ash content 0.70 g, calcium 100.34 mg per 100 g. For walnut fermented drinks with jam, the added level is obtained as 7%of strawberry jam and orange jam by the fuzzy mathematics method of sensory evaluation.