木糖醇石榴汁酸奶发酵工艺研究

Research on Fermentation Technology of Xylitol-Pomegranate Juice Yogurt

以木糖醇为甜味剂,将石榴汁与新鲜牛乳混合进行乳酸菌发酵制成木糖醇石榴汁酸奶。通过单因素试验选取石榴汁、木糖醇及发酵剂接种量3个因素,进行正交试验确定最佳工艺参数。试验结果表明,石榴汁的添加量12%,木糖醇的添加量6%,发酵剂的添加量5%,发酵时间6 h,发酵温度42℃,此工艺条件下制作的木糖醇石榴汁酸奶组织圆润,酸甜适度,口感细腻,并具有淡淡的石榴汁清香。

With xylitol as sweetener,pomegranate juice was mixed with fresh milk to get lactic acid bacteria fermentation,and then xylitol- pomegranate juice yogurt was made. Pomegranate juice,xylitol and additive amount of starter culture were determined as the three factors by single factor experiment,and then the optimal fermentation conditions were determined by orthogonal tests. Results showed that the optimal concentrations of pomegranate juice,xylitol,and starter culture inoculation were 12 %,6 %,and 5 %,respectively. The optimal fermentation time was 6 hours;and the optimalfermentation temperature was 42 ℃. The yogurt made with the optimal conditions was fruity,moderately sweet and sour,taste fine and smooth,and has slight pomegranate juice scent.