红枣南瓜凝固型酸奶的发酵工艺研究

OPTIMIZATION OF THE FERMENTATION PROCESS OF JUJUBE-PUMPKIN SET YOGURT

以红枣、南瓜、纯牛奶为主要原料,研制既营养又保健的红枣南瓜凝固型酸奶。以感官评价为主要考察指标,通过单因素试验和正交试验优化红枣南瓜凝固型酸奶的发酵工艺。确定出红枣南瓜凝固型酸奶的最佳发酵工艺条件为:红枣汁6%、南瓜汁17.5%、木糖醇添加量3%,复合稳定剂添加量0.03%,发酵剂接种量0.1125%、发酵温度42℃、发酵时间8 h。在此条件下,发酵制成的红枣南瓜凝固型酸奶色泽均匀,呈淡黄色,酸甜适口,口感细腻,凝结状态良好,有红枣和南瓜的独特风味。

Using jujube,pumpkin and pure milk as the main raw materials,the jujube-pumpkin set yogurt with nutrition and health care was developed.With the sensory evaluation as the main index,the fermentation process of the jujube-pumpkin set yogurt was optimized by single factor test and orthogonal test.The optimum conditions were followed as 6%jujube juice,17.5%pumpkin juice,3%xylitol,0.03%compound stabilizer,0.1125%inoculum,fermentation temperature of 42℃and fermentation time of 8 h.Under these conditions,the jujube-pumpkin set yogurt has uniform color,light yellow,sweet and sour taste,delicate taste,good setting state,and unique flavor of jujube and pumpkin.