牛蒡苹果蜂蜜复合酸奶发酵工艺的初步研究

Preliminary Study on the Compound Yoghurt Fermentation of Burdock,Apple and Honey

以牛蒡、苹果和蜂蜜为主要原料,制备牛蒡苹果蜂蜜复合酸奶.选取保加利亚乳杆菌和嗜热链球菌,以1∶1的比例组成混合发酵剂进行乳酸发酵,以感官评价为考察指标,进行单因素试验和正交试验,确定牛蒡苹果蜂蜜复合酸奶的最佳发酵条件.结果表明,牛蒡苹果蜂蜜复合酸奶的最佳发酵参数为:V(牛蒡汁)∶V(苹果汁)=1∶3,蜂蜜添加量12%,菌种接种量0.4 g·L-1.在此条件下发酵,感官评分97,成品细腻,酸甜可口,色泽乳白稍有浅灰色,兼具牛蒡和苹果的独特香味,品质较好.

Burdock,apple and honey were considered as raw materials to make compound yoghurt of burdock,apple and honey.A combined starter of Lactobacillus bulgaricus and Streptococcus thermophilus(1∶1)were used in lactic acid fermentation.Using sensory evaluation as assessing index,and studying the fermentation process of compound yoghurt of burdock,apple and honey by single-factor test and orthogonal test.The results indicated that the optimum technological parameters were burdock juice to apple juice with a ratio of 1∶3,a honey addition of 12%and a lactic acid bacteria inoculum of 0.4 g·L-1.In this condition,sensory evalutation was 97,and the obtained compound yoghurt is white and light grey with special aroma of burdock and apple,the tissue is delicate.