柑橘汁木糖醇酸奶的工艺

The Process of Citrus-Xylitol Yogurt

以柑橘汁为基质,实验室保存的植物乳杆菌、嗜热链球菌、德氏乳杆菌保加利亚亚种为发酵菌种,木糖醇为甜味剂来发酵酸奶,探索最佳工艺条件。在单因素试验基础上,选取柑橘汁添加量、木糖醇添加量、发酵菌种添加量、发酵时间4个因素进行正交试验,以模糊数学法进行感官评定,得出柑橘汁木糖醇酸奶的最佳发酵工艺条件:以纯牛乳为基质,加入0.3%稳定剂、4%柑橘汁、6%木糖醇、2%发酵菌种,发酵温度42℃,发酵时间6 h。酸奶品质细腻,口感润滑,整体协调性好,有淡淡的柑橘果香。

The citrus juice used as a substrate, the laboratory-preserved Lactobacillus plantarum, Streptococcus thermophilus, Lactobacillus delbrueckii subspecies Bulgaria as fermentation strains, and xylitol as a sweetener to ferment yogurt, the best process condition was explored. Based on the single factor test, four factors including citrus juice additive amount, xylitol additive amount, fermentation strains additive amount and fermentation time were selected for orthogonal test. The fuzzy mathematics method was used for sensory evaluation to obtain the optimal fermentation of citrus juice xylitol yogurt. The process conditions were as follows: pure cow’s milk used as a raw material, adding 0.3% of stabilizer, 4% of citrus juice, 6% of xylitol, and 2% of fermentation strains, the fermentation temperature of 42 ℃ and the fermentation time of 6 h. The yogurt contained delicate quality, smooth taste, good overall coordination, and a light citrus fruit aroma.