胡萝卜酸牛奶发酵工艺的研究

Study on Fermentation Technology of Carrot Yoghurt

以胡萝卜和脱脂乳粉为主要原料,制备胡萝卜发酵酸奶.选取保加利亚乳杆菌和嗜热链球菌,以1∶1的比例组成混合发酵剂进行乳酸发酵,以感官评价为考察指标,通过单因素试验和正交试验优化,确定胡萝卜酸牛奶的制备工艺.结果表明,胡萝卜酸牛奶的最佳工艺参数为:胡萝卜汁含量20%、发酵温度42℃、发酵时间4.5h、菌种接种量0.4%,条件下发酵,产品呈淡橘黄色,酸甜适中,口感细腻,品质较好.

Carrot and skim milk powder were considered as raw materials to make a new kind of carrot yoghurt.A combined starter of Lactobacillus bulgaricus and Streptococcus thermophilus（1∶1）were used in lactic acid fermentation.Using sensory evaluation as assessing index,and studying the fermentation process of carrot yogurt by single-factor test and orthogonal test.The results indicated that the optimum technological parameters were a content of carrot juice of 20%,a fermentation temperature of 42℃,a fermentation time of 4.5hand an inoculation amount of 0.4%.In this condition,drink milk was slightly yellow,sweet sour and delicate taste.