荸荠果肉型酸奶生产工艺研究

Study on Processing Technology of a Solid-Type-Yoghurt Containing Chufa Particulates

探讨了荸荠果肉凝固型酸奶的加工工艺,以鲜牛奶为主料,白砂糖为调味剂,经调配、过滤、均质、杀菌、冷却、接入混合乳酸菌、添加荸荠果肉,42℃恒温发酵,后熟制得保健荸荠果肉酸奶,既可保持传统型酸奶的色泽、风味及组织状态,并具有荸荠固有的营养、色泽和风味。

This study discussed processing technology of a solid-type-yoghurt containing chufa particulates,which used fresh milk as the main material,and cane sugar was added.Following the processes of formulation,filtration,homogenization,sterilization,cooling,adding chufa particulates and lactic acid bacteria,a kind of healthy solid-type-yoghurt containing chufa particulates was prepared with fermenting under 42℃.It not only keeped original yoghurt's colour,flavour and good structure,but also had chufa's nutritive value,colour and flavour.