木糖醇龙眼酸乳发酵工艺

Study on fermentation technology of xylitol-longan yoghurt

以龙眼干水提液和纯牛奶为主要原料,以木糖醇为甜味剂,利用Danisco YO-MIX 300作为发酵菌种,以感官评价为产品性能评价依据,通过单因素试验和正交试验确定了凝固型木糖醇龙眼酸奶的最佳发酵工艺参数为:龙眼干水提液添加质量分数为15%,木糖醇水提液添加质量分数为4%,发酵液添加质量分数为5%,发酵温度为42℃,发酵时间为6 h。此工艺条件下制作的木糖醇龙眼汁酸奶酸甜适中,口感润滑细腻,并具有怡人的龙眼清香。

Using dried longan water extract and pure milk as the main raw materials, xylitol as sweetener, Danisco YO-MIX 300 as fermentation strain, the formula and manufacturing process of solidified xylitol longan yogurt were optimized by the single factor test, the orthogonal test and sensory evaluation methods as follow： longan juice 15%, xylitol 4%, fermented strains 5%, fermentation temperature 42 ℃, fermentation time 6 h. The prepared yogurt had a moderate sweet and sour, uniform and smooth texture, and pleasant longan flavor.