山茱萸羊乳发酵饮品加工技术研究

Research on Processing Technology of Adding the Cornus Officinalis Juice in Fermented Milk

本研究采用酸羊乳为主要原料,添加白砂糖、山茱萸汁、柠檬酸、香精、增稠剂、乳化剂、螯合剂等辅料,经均质、杀菌、冷却、灌装等加工工艺制成一种保健型含乳饮料。并对乳酸菌菌种,山茱萸汁添加量,稳定剂种类和添加量,缓冲和乳化用盐种类、添加量,发酵乳饮料最佳配方进行筛选。试验表明,采用菌种YO-MIX496发酵酸羊乳最好,料液混合比例为:酸羊乳37%、白砂糖10%、山茱萸汁10%、复合型稳定剂5.5%、复合螯合剂(柠檬酸钠0.02%、六偏磷酸钠0.03%)0.05%,另加柠檬酸0.1%~0.2%、香精0.08%及水;加工工艺参数为料液混合温度30~40℃、均质条件18~20MPa、杀菌条件120℃/20s、在2~6℃条件下存放。

The study using fermented milk as the main raw material, by adding sugar, Cornus ofifcinalis juice, citric acid, lfavor, stabilizers, chelating agents and other excipients, after homogenization, sterilization, cooling, iflling and other processes, made into a health drink. The results amount of different materials were:fermented milk 37%, sugar 10%, Cornus ofifcinalis juice 10%, stabilizer 0.55%, citric acid 0.1%~0.2%, sodium citrate 0.02%, sodium hexametaphosphate 0.03%, essence 0.08%, the rest was water. The optimum process conditions were mixing temperature 30~40℃, homogenization pressure 18~20MPa, the sterilization condition was 120℃、20s, stored at 2~6℃.