刺葡萄酸奶发酵工艺的优化

Fermentation Technology Optimization of Vitis davidii Foex Yogurt

以纯牛奶、刺葡萄汁为原料,川秀乳酸菌作为发酵剂,白砂糖作为甜味剂,乳清蛋白作为营养强化剂,羟丙基二淀粉磷酸酯作为稳定剂,酸奶感官品质作为评定指标,通过单因素及正交试验,确定刺葡萄酸奶最优发酵工艺参数为:刺葡萄汁添加量7%,白砂糖添加量5%,发酵时间7 h,发酵温度42℃,在此发酵工艺条件下制备的刺葡萄酸奶风味独特、品质好。

Vitis davidii Foex juice and pure milk were used as the raw material,with Chuanxiu lactobacillus yogurt starter as the fermentation cultures,white granulate sugar as the sweeteners,whey protein as the nutrition enhancer,hydroxypropyl diphenyl phosphate ester as the stabilizer,the sensory score as evaluation indicators,the fermentation technology parameters of Vitis davidii Foex yogurt were optimized by single factor and orthogonal experiments.The results were as follows:the addition of Vitis davidii Foex juice 7%,addition of sugar 5%,fermentation time 7 h,and fermentation temperature 42℃.The prepared Vitis davidii Foex yogurt had unique flavor and high quality.