果味型黄秋葵超微粉发酵乳的研制

Preparation of Fermented Milk with Fruity Okra Ultrafine Powder

以黄秋葵超微粉、草莓超微粉为主要原料,添加到复原乳中,制成具有果香味的黄秋葵超微粉发酵乳。通过单因素试验确定黄秋葵超微粉与草莓超微粉添加质量比、黄秋葵超微粉与草莓超微粉添加总量、白砂糖添加量、接种量及发酵时间对发酵乳感官品质的影响,采用正交试验,确定发酵乳的最佳配方为:在黄秋葵超微粉与草莓超微粉添加质量比6︰4、黄秋葵超微粉与草莓超微粉添加总量2%、白砂糖添加量7%、接种量0.10%、发酵时间6h下,所得产品的感官评分达到最高值92分。制得发酵乳具有黄秋葵与草莓的清香、酸甜适宜。

The main raw material of okra ultrafine powder and strawberry ultrafine powder was added to reconstituted milk,to obtain fruity okra ultrafine powder fermented milk.The effect of the okra ultrafine powder and strawberry ultrafine powder additive ratio,the dosage of okra ultrafine powder and strawberry ultrafine powder,the dosage of sugar,the dosage of inoculation,and the fermentation time on sensory evaluation of fermented milk were studied.Through single factor experiment and orthogonal experiment,the optimal formula of fermented milk was determined.The results showed the ratio of okra ultrafine powder to strawberry ultrafine powder 6︰4,the dosage of okra ultrafine powder and strawberry ultrafine powder 2%,sugar 7%,inoculation 0.10%,fermentation time 6 h and score up to 92 point.According to the formula,the fermented milk with okra and strawberry flavor was suitable for sourness and sweetness.