新型果仁风味酸奶的研制

Development of a New Type of Yoghurt with Kernel Flavor

采用南瓜籽与葵花籽复合开发出一种具有果味的风味酸奶。选用嗜酸乳杆菌和丁二酮链球菌作为乳酸菌发酵剂,酸奶原料配比为果仁浆42%、鲜乳50%、白砂糖8%,南瓜籽仁:葵花籽仁浆为3:1,经37℃发酵15 h,酸奶产品凝乳结实、口感细腻、酸甜适口、颜色淡绿色,并具有淡淡的果仁香味,乳酸菌活菌数达8×10~8 CFU/mL,产品指标符合GB 19302-2010《食品安全国家标准发酵乳》。

A fruity flavor yogurt was developed using pumpkin seeds and sunflower seeds.Select Lactobacillus acidophilus and Streptococcus diacetylactis as the starter of lactic acid bacteria.The ratio of yoghurt raw materials is 42%for pulp,50%for fresh milk,8%for white granulated sugar,and 3:1 for pumpkin seeds and sunflower seed kernel pulp.After fermented at 37°C for 15 h,the yoghurt product has firm curd,delicate taste,sweet and sour palatability,pale green color,and light fruit flavor.The number of live lactic acid bacteria reaches 8×108 CFU/mL,and the product index accords with GB 19302-2010"National Food Safety Standard Fermented Milk".