低温长时间发酵搅拌型酸乳的工艺及其品质影响研究

Study on the Technology and Quality Influence of Low Temperature and Long Time Fermentation Stirred Yoghurt

低温长时间发酵搅拌型酸乳品质较优,但在生产过程中影响因素较多;直投式发酵剂性能稳定但发酵时间较长。本文通过直投式发酵剂低温长时间发酵搅拌型酸乳工艺优化研究,采用单因素分析和正交试验,分析不同的接种量、发酵温度、牛奶蛋白质含量等发酵条件对直投式发酵剂低温发酵搅拌型酸乳品质的影响。结果表明:直投式发酵剂Y436A低温长时间(18 h)发酵搅拌型酸乳发酵最佳工艺条件为接种量为10 U·t^(-1),发酵温度为32℃,蛋白质含量为2.7%。该条件下制备的酸乳状态细腻且粘度适中、酸甜适中、持水率高、口感良好,可为城市区域型乳品企业加工酸乳过程中商业直投式发酵剂应用提供参考。

Low-temperature fermented yogurt products has good quality,but there are many factors affecting the production process;direct fermentation agent has stable performance but long fermentation time.In this paper,through the study on the technology optimization of low-temperature fermentation of stir yoghurt by direct fermentation agent,single factor analysis and orthogonal test were used to analyze the influence of fermentation conditions such as different inoculation amount,fermentation temperature and protein content of direct fermentation agent on the quality of lowtemperature fermentation stir yoghurt.The results showed that the best fermentation conditions were:the inoculation amount was 10 U·t^(-1),fermentation temperature is 32℃,the protein content was 2.7%.The yoghurt prepared under this condition has uniform color,unique aroma,moderate sour and sweet,fine state,moderate viscosity and good taste.It can be used as a reference for the application of commercial direct fermentation agent in the process of processing yoghurt in the city regional dairy enterprises.