即食油炸冰酸奶的研制

The Development of the Instant Fried Ice Yogurt

本文以市售凝固型原味老酸奶为原料,在单因素试验基础上利用正交试验优化,得到产品最佳工艺为:酸奶(82%)→加配料(柠檬酸3%、菠萝果粒10%)→混合均匀→装冰块盒(1.5×1.5×1.5cm)→速冻成型(-20℃,20min)→包裹(6×6×0.2cm)→裹鸡蛋黄→上面包糠→冷藏→油炸(175℃,30s)→成品。在此条件下研制出的产品外香脆、内嫩冷、酸甜可口、方便即食。让临界保质期的酸奶得到合理的利用价值,可为鲜奶吧等产品多样化提供参考。

Based on the solidification model of plain old yogurt sold as raw material, on the basis of single factor experiment using orthogonal design optimization, get the best technology products are： yogurt（82%） and add the ingredients（3%citric acid、10% pineapple fruit）→mixing→pack ice box（1.5×1.5×1.5 cm）→quick-frozen molding（-20℃,20 min）→package（6×6×0.2 cm） to wrap yolk（15%）, the breadcrumbs to cold storage, Fried（175℃, 30 s）-finished products. The product developed under this condition is crispy, cold, sweet and delicious. Make the yogurt of the critical shelf life get reasonable use value, can provide the reference for the product diversification of fresh milk club.