褐色饮用型发酵乳产品的研究与开发

Optimization of Ingredient Formulation and Processing Parameters of Brown Fermented Yogurt Drink

实验以褐变程度、发酵条件、黏度、稳定性和感官品评为评价指标,研究了褐色饮用型发酵乳的生产工艺及配方,确定了最佳褐变时间、发酵温度、发酵时间,二次均质压力以及果胶的添加量。结果表明:具有良好稳定性和口感的最佳工艺条件为:牛奶、白糖和葡萄糖按18∶1∶1在55℃进行化料,经过4h褐变、采用保加利亚乳杆菌、嗜热链球菌和乳双歧杆菌,34℃发酵11h后与果胶混合,果胶的添加量0.5%,再经过15MPa均质,然后冷却、灌装,由此配方、工艺制备的褐色饮用型发酵乳感官品评得分为98分。

In this study, the browning appearance and flavor, fermentation conditions, viscosity and stability of yogurt drink, and the sensory evaluation were analyzed, to determine the optimum ingredient formulation and pro- cessing parameters for brown fermented yogurt drink. The ingredient formulation and processing parameters includes the browning time, fermentation time and temperature, pressure used in the second-homogenization, and the usage level of pectin in formulation. The results showed that 4 hours of browning on the homogenized mixture of milk, sugar and glucose gives the most acceptable browning color and flavor. Study also determined that the fermentation of browned mixture for 11 hours at 34℃, addition of 0.5% pectin after fermentation, and using a 15MPa pressure in the second-homogenization prior cooling and filling, gives the best acidity, viscosity and stability of brown fer- mented yogurt drink. In a sensory evaluation by 10 trained panelists, a mean score of 98 out of I00 was obtained correspondingly for taste, freshness, and mouthfeel.