海藻糖复合果蔬酸奶的研制

Study on preparation of trehalose compound fruit and vegetable yoghurt

将海藻糖应用到传统酸奶中代替白砂糖,双歧杆菌为酸奶发酵剂,在单因素实验基础上,采用正交试验对发酵时间、甜味剂添加量、胡萝卜与枸杞混汁添加量进行探究,确定复合果蔬酸奶的最佳发酵条件。实验结果表明,复合果蔬酸奶的最佳配比与发酵条件为:胡萝卜汁与枸杞汁比例为2:1,每100 mL牛奶与果蔬汁的混合液中加入海藻糖10 g、胡萝卜与枸杞混汁12 g,在43℃恒温水浴发酵6 h,添加水蜜桃味香精产品风味最佳。此条件下制作的海藻糖复合果蔬酸奶口感好且营养价值更高。

Trehalose was applied to replace sugar in traditional yoghurt,and Bifidobacterium was used as yoghurt starter.On the basis of single factor experiment,orthogonal experiments were conducted to investigate effects of the parameters of fermentation time,sweetener amount,and amount of mixed carrot and medlar juice.The optimal fermentation conditions were determined to make the compound fruit and vegetable yoghurt.The results show that the optimal ratio and fermentation conditions of the compound fruit vegetable yoghurt are as follows:carrot pulp:wolfberry pulp ratio of 2:1,trehalose 10 g in each 100mL mixture of milk and fruit and vegetable juice,mixed carrot and medlar juice 12 g,6 hour fermentation in water bath at a constant temperature of 43℃.The best flavor can be obtained with the addition of peach-flavor essence.The trehalose compound fruit vegetable yoghurt made under the optimum conditions has good taste and higher nutritional value.