荸荠沙棘复合酸奶加工工艺研究

Study on the Process of Compound Yoghurt with Sea Buckthorn and Water Chestnut

以鲜牛奶、荸荠果粒和沙棘果汁为原料,接入发酵剂,对荸荠沙棘复合酸奶的加工工艺进行研究。以产品的感官评分为指标,通过正交实验确定荸荠沙棘复合酸奶加工的最佳工艺条件为:接种量0.12%、加糖量9%、荸荠果粒添加量4%、沙棘果汁添加量4%、发酵时间5 h。通过单因素实验确定稳定剂添加量为羧甲基纤维素钠0.10%+柠檬酸钠藻酸丙二醇酯0.20%,最适发酵温度为42℃。采用此工艺加工制备的荸荠沙棘复合酸奶不仅营养丰富、色泽宜人,而且具有较高的营养保健功能和市场价值。

Using fresh milk,water chestnut and sea buckthorn as the raw materials,the yoghurt with nutrition and health care was developed.The optimal formula of the yogurt was determined by single factor experiments and orthogonal design experiments from sensory evaluation index.The results showed as follow:the inoculation amount of yoghourt starter 0.12%,sugar 9%,water chestnut fruit grain 4%,sea buckthorn juice 4%,fermentation time 5 h,fermentation temperature 42℃and stabilizing agents content of CMC 0.10%+PGA 0.20%.The compound yoghurt of water chestnut and sea buckthorn processed by this technology not only has rich nutrition and pleasant color,but also has high nutritional health care function and market value.