姜汁红枣桂花酸牛乳加工工艺研究

Study on the Processing Technology of Red Jujube Osmanthus Yogurt with Ginger Juice

以纯牛奶、白砂糖、发酵剂、生姜汁、红枣、桂花为原料制作复合型酸牛乳,应用模糊数学综合评价法结合正交试验优化发酵工艺。结果表明,姜汁红枣桂花酸牛乳的最佳工艺条件为:以纯牛奶使用量480 mL为基数,红枣添加量5 g,桂花添加量20粒,姜汁添加量0.3 g,白砂糖添加量0.07%,发酵剂添加量0.05%,发酵温度42℃,发酵时间10 h,制得的复合型酸牛乳感官评分为81.83分,其色泽光亮,组织细腻,口感黏稠,奶香浓郁,有清新的桂花香气,淡淡的姜汁香辛味,感官品质较佳。

In this study,the compound yogurt was prepared using pure milk,granulated sugar,starter,ginger juice,red jujube,and osmanthus as raw materials,and then the fermentation process was optimized by orthogonal test combined with fuzzy mathematics evaluation.Results showed that the optimal technological conditions of red jujube osmanthus yogurt with ginger juice were determined as follows:jujube addition of 5 g,osmanthus addition of 20 grains,ginger juice addition of 0.3 g,granulated sugar addition of 0.07%,starter addition of 0.05%based on the usage of 480 mL pure milk,fermentation temperature of 42℃,and fermentation time of 10 h.Under these conditions,the prepared compound yogurt showed sensory score of 81.83,and presented bright color,delicate organization,sticky taste,rich milk aroma,fresh fragrance of sweet-scented osmanthus,light ginger juice spicery and the best sensory qualities.