木瓜酸奶生产工艺研究

Study on the processing technology of Papaya Yogurt

为优化木瓜酸奶的加工工艺,在单因素试验基础上,采用正交试验优化,其最佳生产工艺为:木瓜浆用量为10%,白砂糖用量为6%,发酵时间为4 h,接种量为4%。制得的木瓜酸奶组织均匀,口感细腻,酸甜适度。

Abstrcat:This study mainly discussed the fermentation technology of the fermented milk with Papaya Yogurt. From the single factor experiments, the factors showed significant effects were selected in the furtherorthogonal experiments designed by Design-expert software. The optimum fermentation technology parameters were as following: the addition of papaya 10%, the addition of sugar 6%, the fermentation time 4h, inoculum, 4%. Papaya yogurt prepared under these conditions was homogeneous, with exquisite taste and moderate sour.