铁皮石斛熟地酸奶的研究与开发

Development and Research of Yogurt with the Dendrobium officinale and Prepared Rehmannia Root

为了充分开发药食两用材料铁皮石斛和熟地的利用价值,丰富酸奶的种类,以全脂奶粉、鲜铁皮石斛、熟地和木糖醇为原料,研究了铁皮石斛熟地酸奶的制作工艺。以感官品质为评价指标,通过单因素试验和正交试验,探讨铁皮石斛浸提液添加量、熟地浸提液添加量、木糖醇添加量、奶粉添加量、菌种添加量以及发酵时间对铁皮石斛熟地酸奶品质的影响,确定其最佳工艺。铁皮石斛浸提液添加量5%,熟地浸提液添加量6%,木糖醇添加量11%,奶粉添加量17%,菌种添加量0.32%,得到产品的综合感官评分90.5。42℃条件下发酵6 h后置于4℃冰箱后11 h得到的铁皮石斛熟地酸奶酸甜适中,口感爽滑,质地细腻,呈稳定均一的淡黄色,具有铁皮石斛特殊的青草香味,理化指标与微生物指标均符合国家标准要求。

In order to fully develop the utilization value of medicinal and edible materials of fresh Dendrobium officinale and prepared rehmannia root,enrich the types of yogurt.Using whole milk powder,fresh Dendrobium officinale,prepared rehmannia root and xylitol as raw materials,the production process of Dendrobium officinale prepared rehmannia root yogurt was studied.With the sensory quality as the evaluation index,the effects of the addition of Dendrobium officinale extract,the addition of prepared rehmannia root extract,the addition of xylitol,the addition of milk powder,the addition of strain and the fermentation time on the quality of yogurt with Dendrobium officinale and prepared rehmannia root were investigated by single factor test and orthogonal experiment to determine the optimum production conditions.The results showed that the optimum formula and process were as follows:the addition Dendrobium officinale extract was 5%,the addition of prepared rehmannia root extract was 6%,the addition of xylitol was 11%,the addition of milk powder was 17%,the addition of strain was 0.32%,the fermentation temperature was 42℃,and the fermentation time was 6 h.Solidified yogurt with the Dendrobium officinale and prepared rehmannia root with good quality was obtained under the conditions,showing a stable and uniform light yellow,moderate sweet and sour,smooth taste,delicate texture,with the special grass flavor of Dendrobium officinale.Its physical and chemical indexes and microbial indexes all meet the requirements of national standards.