太妃糖味凝固型发酵乳的开发

Development of Toffee Set-style Yogurt

以生牛乳为原料,开发风味独特又营养健康的太妃糖味凝固型发酵乳,采用单因素试验和正交试验,以感官评价为主要考察指标,确定最优配方。并参考国标方法对产品蛋白质、脂肪、酸度等理化指标及微生物指标进行评价。结果表明:太妃糖味凝固型发酵乳的最优配方为:生牛乳90%、主发酵剂的接种量为0.1 DCU/kg、白砂糖9%、太妃炼乳1.0%、复配益生菌接种量0.001 DCU/kg、发酵终点酸度为75°T、发酵温度43℃、复配稳定剂CG(A)。通过对太妃糖味凝固型发酵乳进行理化检验、微生物指标检验,均符合国家标准,且感官评价结果较优,市场接受度较高。

Using the milk of the own pasture of Chenguang Dairy,the toffee set-style yogurt with unique flavor and nutrition was developed.With the sensory evaluation as main index,the formula of toffee set-style yogurt was optimized by single factor test and orthogonal test.Finally,physical and chemical indicators such as protein,fat,acidity,and microbial indicators were measured.The results shows that the products is optimal when the formulation was:90%of raw milk,9%of sucrose,1%of toffee condensed milk,0.1 DCU/kg of main starter,0.001 DCU/kg of compound probiotics,fermentation terminal acidity in 75°T,fermentation temperature at43℃.Through physical and chemical testing and microbiological index testing of toffee set-style yogurt,the index all meet national standards and have higher sensory evaluation and higher market acceptance.