蓝莓酸奶的生产工艺研究

Study on Production Technology of Blueberry Yoghurt

为了探究和优化蓝莓酸奶的生产工艺,以生鲜牛乳、发酵剂、蓝莓汁还有白砂糖作为主要原料,制备蓝莓酸奶。通过单因素试验与正交试验,对发酵时间、发酵剂添加量、蓝莓添加量以及白砂糖添加量进行优化。可得蓝莓酸奶最佳制备条件为;白砂糖添加量为7%,蓝莓汁添加量为10%,发酵时间7h,发酵剂接种量6%。在此种配方下制备的蓝莓酸奶的品质较高,口感较好,感官评价分数为87.2分。通过抗氧化试验测得蓝莓酸奶清除自由基的能力EC50(清除一半自由基时使用的抗氧化剂的量)为:EC50=20.85 g/L。

In order to study and optimize the processing of blueberry yogurt,raw milk,leaven,blueberry juice and white sugar are used as main ingredients to produce blueberry yogurt.According to single factor experiment and the orthogonal test,the paper made improvement on the additive quantity of leaven,blueberries and white sugar.The paper found out the best condition of producing yogurt:the white sugar should account for7%,blueberry juice11%,inoculum concentration6%and fermentation time should be7hours.In this case,highquality and good-taste blueberry yogurt is produced,the sensory evaluation grade of which is87.2.According to Anti-oxidation experiment,EC50(the amount of antioxidant used to eliminate half of free-radicals),which measures the ability of blueberry yogurt to eliminate freeradicals,is:EC50=20.85g/L.