搅拌型枳椇子酸奶的工艺优化

Process optimization for technology of stirred hovenia dulcis thunb yogurt

以牛乳为主料,加入药食两用的枳椇子,制成口味独特、营养价值高的枳椇子酸奶。通过单因素实验和正交实验确定出枳椇子酸奶最佳工艺流程及工艺参数。鲜牛奶装瓶、(95℃,5 min)杀菌、冷却至43℃、菌种接种量2%发酵、加入质量分数为20%灭菌枳椇子果肉、加入混合稳定剂、搅拌、混匀置于2~4℃的环境冷藏24 h后熟。经此工艺条件研制而成的枳椇子酸奶口味纯正、酸甜适口、含有枳椇子的独特风味。

The milk-based materials, adding medicinal and edible plants Hovenia dulcis Thunb, is made unique taste, high nutritional value Hovenia dulcis Thunb yogurt. Through single factor and orthogonal experiments to determine the best process Hovenia dulcis Thunb yogurt and process parameters. Fresh milk bottling, （95 ℃, 5 rain） sterilization and coohng to 43 ℃, 2% inoculation fermentation, fermentation 5 h, 20% sterile Hovenia dulcis Thunb pulp, adding a mixed stabilizer, mix placed in 2-4 ℃ after 24 h cooked refrigerated environment, after this condition developed from Hovenia dulcis Thunb yogurt taste pure, sweet sour taste, it contains Hovenia dulcis Thunb unique flavor.