玫瑰花酸奶加工工艺的研究

Study on the Processing Technology of Rose Yogurt

以玫瑰花提取液与全脂奶粉为原料,用乳酸菌发酵剂作为发酵菌种,探讨玫瑰花酸乳的加工工艺。采用单因素试验与正交试验,从玫瑰提取液添加量、蔗糖添加量、发酵剂添加量、发酵时间4个因素,以感官指标为评价标准,优化酸乳制备的加工条件。获得的最佳制备条件:全脂奶粉添加量15%,玫瑰花提取液添加量10%,蔗糖添加量4%,酸奶稳定剂添加量0.2%,菌种添加量0.8%,在42℃下发酵7 h的酸奶感官评分最高。按此配方制作的玫瑰花酸奶质地均匀、口感细腻、酸甜适中,富有玫瑰花的香气,终产品黄酮含量为0.95 mg/g。

A rose flower yogurt was conducted with the raw materials of rose flower extract and whole milk powder,and the lactic acid bacteria starter as the fermentation strain.The sensory index were used as the evaluation criteria.Single factor experiment and orthogonal experiment were used to optimize the processing conditions of the yougurt.The results showed that the best processing parameters obatained by the experiments were as follows:whole milk powder 15%,rose flower extract 10%,sucrose 4%,yogurt stabilzer 0.2%and starter strain 0.8%,after 7 hours fermentation with the termperation of 42℃,the yogurt was tasted well with good texture,pleasant rose aroma and rich of flavonoid content of 0.95 mg/g.