芒果饮用型酸奶的研制

Development of Mango Drinking Yoghurt

以脱脂奶粉、芒果浆为原料,研制了一款芒果饮用型酸奶。以芒果浆添加量、菌种添加量、发酵时间、发酵温度为因素进行单因素试验,采取正交试验筛选出控制酸奶色泽、组织状态、香气、滋味等要素的最优组合。结果表明,芒果浆添加量15%,菌种添加量2.5%,发酵温度42℃,发酵时间6 h为最佳工艺条件,制得芒果酸奶的口感最好。在此条件下,芒果饮用型芒果酸奶凝固状态最好,质地均匀,口感细腻,酸甜可口,具有芒果独特香味和浓郁的乳香味,且理化指标和微生物指标均符合国家标准。

Using skim milk powder and mango pulp as the main raw materials, a mango yoghurt was developed. With mango pulp, inoculation amount, fermentation time, fermentation temperature as a factor for single factor experiment, orthogonal test was used to ensure the yogurt color selection, organization, aroma, taste and other parameters of the optimal combination. The results showed that when the mango pulp addition amount of 15%, inoculum size of leaven 2.5%, fermentation temperature 42℃, fermentation time 6 h for optimum process condition, the taste of mango yogurt was best. Under this condition, the mango drinking yogurt has best type of coagulation, uniform texture and delicate taste, sweet and delicious, with mango, unique flavor and rich incense smell, and its physical and chemical indexes and microbial indexes meet the national standards.