果味希腊酸奶工艺研究

Study on the Process of Fruity Greek Yogurt

该研究通过单因素试验分别考察了菌种添加量,发酵时间,发酵温度,蔗糖添加量,淡奶油添加量,果酱添加量,奶粉添加量等对果味希腊酸奶感官评定的影响,而后通过正交试验对发酵工艺进一步优化。以酸奶的色泽、乳清析出,爽滑度,粘稠度滋味和香气等作为感官评价指标。结果表明,果味希腊酸奶最优工艺为菌种添加量0.2%,发酵时间10h,蔗糖添加量5%,奶粉添加量3%,淡奶油添加量15%,果酱添加量7%。

In this stady we investigated the influence factors including inoculum,fermentation time,fermentationtemperature,sugar content,the addition ratio of whipping cream,jam,adding quantity,milk powder through sin-gle factor experiment.The optimum ratio yogurt was determined by using orthogonal design.The color of yoghurt,theprecipitation of whey,smoothness,taste and aroma of viscosity are used as indicators of sensory evaluation.The re-sults showed that the best yogurt recipe was：0.2% inoculum,5% sucrose,3% milk powder,15% whipping cream,7% jam.And a time of 10 h was found to be the optimal for fermentation.