凝固型橘汁酸奶的研制

Preparation of Coagulative Orange Juice Yoghurt

以牛奶和橘子为主料,制作凝固型橘汁酸奶。选择了影响产品品质的发酵时间、橘汁添加量和发酵温度3个主要因素,以感官评分为评价指标,采用正交分析的方法确定了凝固型橘汁酸奶的最佳工艺配方为接种量3%,发酵时间5 h,橘汁添加量10%,发酵温度40℃。在此条件下生产出的酸奶细腻均匀、酸度适宜,具有橘汁和酸奶的混合香气。

The coagulative yoghurt was prepared which use milk and orange as the main material.The amount of orange juice,fermentation time and temperature were selected as the main factors.Taking the sensory score as the evaluation index,the optimum formula of the coagulative orange juice yoghurt was determined by signal factor and orthogonal experiments:inoculation amount 3%,fermentation time 5 h,the amount of orange juice 10%and fermentation temperature 40℃.Under these conditions,the yogurt has good quality and delicate tissue,and delicious flavor of orange juice and yogurt.