蕨麻牦牛酸奶的工艺优化研究

以蕨麻、牦牛奶为原料,制作蕨麻牦牛酸奶,探究了白砂糖添加量、发酵剂添加量、蕨麻添加量和发酵时间4个因素对蕨麻牦牛酸奶品质的影响,经单因素试验和正交试验,优化蕨麻牦牛酸奶的制备工艺。添加5.00%白糖,0.15%菌种,7.00%蕨麻,于42℃条件下恒温发酵6 h后置于4℃冷藏柜中发酵后熟24 h,制得的酸奶口感细腻、酸甜适宜,有淡淡乳香和蕨麻的绵甜。品质分析表明,24 h发酵后熟后酸奶pH值5.46,酸度86.00°T,可溶性固形物11%,黏度8381.50 mPa·s,持水率94.97%,蛋白质含量4.80%,脂肪含量6.55%,同时还研制了一种成本较低的蕨麻蜕皮液,为今后功能性牦牛酸奶的产品开发提供了技术支持。

Progress in Mechanical Design for HIAF

The mechanical engineering team is mainly responsible for the system integration design,mechanical design,development of key equipments of the High Intensity heavy-ion Accelerator Facility(HIAF).The following is an introduction to the annual progress in 2019.