蓝莓果粒酸乳饮料加工工艺研究

The processing of blueberry fruit yogurt

研究蓝莓果粒酸乳饮料的加工工艺,以及不同的干燥方法。实验对果粒添加量、蓝莓汁添加量、酸甜比、CMC-Na添加量进行了正交实验,经研究发现最佳的配比方案为:蓝莓果粒添加量5%,蓝莓汁添加量8%,酸甜比35%,CMC-Na添加量5%。在该工艺条件下蓝莓果粒酸乳饮料口感最好。并对热风干燥和微波干燥的蓝莓果粒进行实验,实验发现微波干燥的蓝莓果粒更适合制作果粒酸乳。

The paper aim to study processing technology of blueberry fruit yogurt, and the effect of different drying methods. The orthogonal experiment was carried out on the content of blueberry fruit, the content of blueberry juice, the ratio of sweet and sour, and CMC-Na. The study found that the best ratio of programs： blueberry fruit 5%, blueberry juice added 8%, sweet and sour ratio 35%, CMC-Na added 5%. The blueberry flavored yoghurt had the best taste under the condition. The results showed that the blueberry fruit during microwave drying was more suitable to be added into fruit yogurt.