荔枝芒果酸奶配方工艺研究

Study on the Formula of Litchi and Mango Yoghurt

参照发酵温度43℃,乳酸菌接种量0.1%,发酵时间8 h,贮藏后熟时间12 h等基本条件制作酸奶,考查芒果添加量、荔枝添加量、白砂糖添加量3个主要因素对芒果荔枝酸奶感官评价的影响,通过单因素试验和正交试验得出:在成品100 m L酸奶的基础量上,芒果用量0.6 g,荔枝用量0.6 g,白砂糖用量5 g时,芒果荔枝酸奶感官评分最好,其质地均匀、口感细腻,具有较为浓郁的芒果、荔枝风味。

According to the fermentation temperature 43℃,lactic acid bacteria inoculation 0.1%,fermentation time 8 h,storage after ripening for 12 h to make yogurt.Through single factor condition and orthogonal test to study the effects of mango,litchi and sugar on the sensory evaluation of mango litchi yoghurt.On the basis of 100 m L yoghurt,when mango,litchi and sugar were respectively added 0.6 g,0.6 g and 5 g respectively,the sensory score of mango litchi yoghurt was the best,its texture was uniform,the taste was delicate,and it had rich mango and litchi flavor.