葡萄汁酸奶的生产工艺  

Production Process of Grape Juice Yogurt

作　　者：马井喜[1] 

机构地区：[1]吉林农业大学发展学院,吉林长春130600

出　　处：《江苏调味副食品》2013年第1期11-14,共4页Jiangsu Condiment and Subsidiary Food

摘　　要：以新鲜葡萄汁和鲜牛奶为主要原料,采用正交试验研究葡萄发酵酸奶的生产工艺。结果表明:葡萄发酵酸奶的最佳工艺配方为葡萄汁16%、白砂糖6%、接种量8%,发酵时间为4.5h,符合稳定剂种类与配比为黄原胶0.03%、CMC-Na0.08%、卡拉胶0.005%。Taking the fresh grape juice and fresh milk as the main raw materials,this paper studied the grape fermented yoghurt production technology with the orthogonal test.The results showed that: grape fermented yoghurt optimum formulation for grape juice 16%,sugar 6%,inoculum 8%,fermentation time 4.5 h,consistent with the kinds of stabilizer and ratio of xanthan gum 0.03%,CMC-Na 0.08%,carrageenan 0.005%.

关 键 词：葡萄汁 鲜牛奶 酸奶 

分 类 号：TS252.5[轻工技术与工程—农产品加工及贮藏工程]