搅拌型橙汁酸凝乳配方及工艺研究

Study on the formula and process of stirring orange juice-yoghurt

以羧甲基纤维素纳(CMC-Na)和藻酸丙二醇酯(PGA)两种稳定剂配合使用,从产品感官质量和稳定性入手,以酸性果料橙汁为添加料,采用正交试验探讨搅拌型橙汁酸乳的生产工艺和配方。结果表明,搅拌型橙汁酸乳的最佳配方:牛乳60%,脱脂乳粉1.6%,蔗糖8%,橙汁12%,水18%,CMC-Na为0.3%,PGA为0.1%(均为质量分数)。最佳加工工艺为:发酵温度38℃,发酵时间4.5h,原料乳的杀菌条件90℃,7min,混合物料的均质条件30℃,10MPa。

CMC-Na and PGA are used as stabilizers.The optimum formula and process has been screen through orthogonal de-sign from the view of stabilization a nd sensory quality of stirring orange juice-yoghurt.The optimum formul a of orange juice-yoghurt was as follow:60%of milk,1.6%of ski mmed milk powder,18%of water,0.3%o f CMC-Na,0.1%of PGA,optimum process was as follow:the raw milk was heated under 90℃for 7min,the mixture was homogenized under 30℃,10MPa,and incubated in 38℃for 4.5h.