凝固型树莓果渣酸奶的研制

Study on the Technology of Solidified Raspberry Marc Yogurt

以树莓果渣、牛奶为原料,通过单因素试验和正交试验确定树莓酸奶的最优工艺,并测定最优工艺条件下发酵酸奶的理化性质。结果表明,树莓果渣酸奶的最佳工艺条件为树莓果渣添加量1.8%,白砂糖添加量6%,果胶添加量0.08%,发酵剂添加量为0.2%,于42℃恒温条件下发酵8 h,制备得到的凝乳酸菌含量达4×108CFU/m L,4℃贮藏6 d乳酸菌含量达7.06×108CFU/m L,pH值由4.5降低到4.3。该产品色泽度饱满、气味纯正、组织细腻、甜酸比适宜,且拥有独特的红树莓香味。该产品不仅增加了酸奶的营养价值、丰富市场上的酸奶种类,而且可以延长树莓的产业链,提高树莓的附加值。

The optimum process of raspberry yoghurt was determined by single factor experiment and orthogonal test with berry residue and milk as raw materials,and the physical and chemical properties of fermented yoghurt under optimal process conditions were determined. The test results showed that the optimum technological conditions for the berry slag yoghurt were:berry slag 1.8%,white sugar 6%,pectin 0.08%,bacterium 0.2%. After fermentation for 8 h under constant temperature conditions,the content of the prepared lactic acid bacteria was 4×10^8 CFU/mL,and the lactic acid bacteria content stored at 42 ℃ for 6 days reached 7.06×10^8 CFU/mL,and the pH was lowered from 4.5 to 4.3. The product has a full color,pure odor,fine texture,sweet and sour taste,and a unique red raspberry fragrance. It not only increases the nutritional value of yogurt,but also enriches the types of yogurt on the market,and can extend the industrial chain of raspberries and increase the added value of raspberries.