蓝莓多糖酸乳工艺研究

Study on the Technology of Blueberry Polysaccharide Yoghurt

本文将蓝莓多糖添加到酸奶发酵液中,制作一款蓝莓多糖功能性酸乳,对影响酸乳风味的条件进行了单因素实验和正交实验,确定了蓝莓多糖酸乳的最佳发酵液配比为蓝莓多糖0.25%、蔗糖8%、牛奶85%;最佳发酵条件为菌种接种量2.5%、发酵时间4.5 h、发酵温度40℃。在此工艺条件下蓝莓多糖酸乳乳体均匀、色泽乳白无杂质、组织细腻、口感爽滑、乳香浓郁且产品质量指标符合国家安全标准,是一种新型的保健饮品。

In this paper,blueberry polysaccharide is added to the yoghurt fermentation broth to produce a blueberry polysaccharide functional yoghurt,and the conditions affecting the flavor of the yoghurt are carried out by single factor experiment and orthogonal experiment,and the optimal fermentation liquid ratio of blueberry polysaccharide yoghurt is determined as follows:blueberry polysaccharide 0.25%,sucrose 8%,milk 85%;the optimum fermentation conditions were:inoculum 2.5%,fermentation time 4.5 h,fermentation temperature 40℃.Under this technological condition,the blueberry polysaccharide yoghurt is a new type of health drink with uniform body,milky white color,no impurities,fine texture,smooth taste,rich frankincense and product quality indicators meeting the national safety standards.