凝固型猕猴桃、红枣汁营养保健酸奶的研制

Research on Nutritional and Healthy Solidifying Yogurt of Kiwi Fruit and Chinese Date Juice

以猕猴桃、红枣汁和鲜乳为主要原料,对凝固型果汁酸乳的生产工艺进行了系统研究。通过果汁与鲜乳共同发酵,得出凝固型酸乳的最佳工艺条件为:果汁与牛乳采用80～85℃、30min进行杀菌,添加猕猴桃汁4%、红枣汁8%,以0.2%的黄原胶作为稳定剂,接种量3%,在42℃下培养4.5h,加入6%的蔗糖。

Technology of solidifying fruit juice yogurt was studied systemically by making use of Kiwi fruit and chinese date juice, fresh milk. The result showed that: the optimal process of solidifying yogurt was as follows: both juices and milk were sterilized in temperature of 80～85℃ and kept 30 min, 4% Kiwi fruit juice and 8% chinese date juice were added, 0.2% xanthan was taken as stabilizer,the amount of inoculation was 3%, Then cultured 4.5 h in the temperature of 42℃. Finally, 6% sugar was added.