玫瑰希腊式酸奶生产工艺研究

Study on rose Greek yoghurt processing

以玫瑰花浆、乳清蛋白和奶粉为原料,研究了玫瑰希腊式酸奶的工艺条件。通过单因素试验和正交试验,以感官评定为标准,研究玫瑰希腊式酸奶的最佳工艺条件。结果表明,在乳清蛋白添加量为0.9%,玫瑰花浆添加量为8%,菌种添加量为5%,发酵温度42℃,发酵时间为7 h,感官评分最高。玫瑰希腊式酸奶质地均匀,口感细腻,酸甜适中,具有独特玫瑰清香味和浓郁的乳香味,其理化指标和微生物指标均符合国家标准。

Rose pulp,whey protein and milk were main raw materials to studythe fermentation process of rose Greek yogurt. The optimal technology conditions were studied through single factor experiments and orthogonal experiment with sensory evaluation as a standard. The results showed that the optimal parameters were ：whey protein 0.9%,rose pulp 8%,inoculation 5%,fermentation at 42℃ for 7 h. Under these conditions,the yogurt has good quality and the highest sensory evaluation score,uniform texture,exquisite taste,moderate acidity and mixed flavor of rose and yogurt. The physicochemical and microbial indexes met the requirements of the national standards.