甜菊叶酸奶的研制

Development of Stevia Leaf Yoghurt

本实验利用甜菊叶代替酸奶中的蔗糖生产一种营养保健酸奶。以脱脂奶粉和甜菊叶作为实验原料,通过调配、均质、杀菌、发酵、后熟工艺制成一种凝固型酸奶。通过单因素实验和正交试验,以感官评价值为实验指标,确定最佳工艺条件为:脱脂奶粉量20%,甜菊叶量0. 15%,发酵温度43℃,发酵时间6h,菌种接种量2%,酸奶的色泽、口感以及组织状态等方面处于最佳状态,感官评分值最高,符合大众口感。

This study aims to develop healthy and nutritious yoghurt by substituting sugar with stevia leaf. Using degreased milk powder and stevia leaves as raw ingredients, the study prepares a gel yoghurt through formulation, homogenization, sterilization and post-cooking. Single-factor experiments, orthogonal tests and sensory evaluation are employed to establish the optimal conditions: The amount of stevia leaves is 0.15%;the skim milk powder is 20%, the fermentation temperature is 43°C, the fermentation time is 6h, and the inoculum is 2%. Yoghurt produced on such conditions presents the best color, taste, smell and tissue state, catering to the public taste.