火龙果酸奶的研制

Development of pitaya yoghurt

以火龙果浆、脱脂奶粉为主要原料,添加甜味剂和稳定剂,采用嗜热链球菌和保加利亚乳杆菌混合发酵制备火龙果酸奶。通过正交试验优化主要原料和添加剂用量及接种量和发酵时间的组合,确定稳定剂的搭配及用量。试验结果显示:火龙果酸奶的优化工艺条件为火龙果浆15%,甜味剂(果葡糖浆:蔗糖=1:1)8%,脱脂奶粉8%,接种量(菌种为嗜热链球菌:保加利亚乳杆菌=1.5:1)4%,发酵时间4h,稳定剂为CMC 0.12%、瓜尔胶0.05%、黄原胶0.08%混合物。

Using pitaya pulp and defatted milk powder as main materials,adding sweetener and stabilizer,pitaya yoghurt was prepared by using Streptococcus thermophilus and Lactobacillus bulgaricus mixed culture fermentation.Through orthogonal experiment,we optimized the combination of main material and ad- ditive amount,inoculation size and fermentation time,determined the combination and amount of stabilizer.The result showed that optimum technology of pi- taya yoghurt was as follows:pitaya pulp 15%,sweetener (high fructose syrup:cane sugar = 1:1)8%,defatted milk powder 8%,inoculation size (Streptococcus thermophilus:Lactobacillus bulgaricus = 1.5:1)4%,fermentation time 4h,stabilizer CMC 0.12%,guar gum 0.05%,xanthan gum 0.08%.