银耳火龙果酸乳的工艺研究

Research on Yoghurt with Tremella and Pitaya

以银耳、火龙果和纯牛奶为主要原料,在41℃发酵温度下,用保加利亚乳杆菌与嗜热链球菌作为发酵剂制作风味酸乳。研究了银耳汁、火龙果浆、牛奶、白砂糖、发酵剂的添加量和发酵时间对酸乳品质的影响,并以理化性能和感官评价为指标,通过正交试验确定最佳工艺为银耳汁添加量11%,火龙果浆添加量6%,牛奶添加量70%,白砂糖添加量8%,发酵剂添加量3%,发酵时间4 h。

The yoghurt using tremella, pitaya and milk as the main raw materials is produced by mix fermentation of Lactobacillus bulgarics and Strptococcus at 41℃. The affect of content of tremeUa, pitaya, milk, sugar and mix fermentation and fermentation time are studied in this article. The optimum process is confirmed through the orthogonal experiment based on physical-chemical properties and the sensory index. The optimum process is 11% tremella, 6% pitaya, 70% milk, 8% sugar, 3% mix fermentation, and the quality of the produced yoghurt is best when fermentation at 41 ℃ for 4 h.