一种新型开菲尔奶制作工艺  

The Manufacturing Technology of A New-Type Kefir

作　　者：周传云[1] 聂明[1] 万佳蓉[1] 

机构地区：[1]湖南农业大学食品科技学院,湖南长沙410128

出　　处：《无锡轻工大学学报（食品与生物技术）》2004年第5期96-100,共5页Journal of Wuxi University of Light Industry

基　　金：湖南省科技厅资助项目(98JKZD006)课题.

摘　　要：将草莓汁、菠萝汁、白砂糖加入鲜牛奶中经杀菌冷却后接种开菲尔粒制作的发酵剂,25℃恒温发酵,采用正交试验法对其它工艺参数进行了研究.结果表明,草莓汁和菠萝汁的添加体积分数均为3%,白砂糖质量分数为8%,接种发酵剂体积分数4%,发酵16h后获得了一种口感、组织状态、风味俱佳的新型开菲尔奶.The manufacturing technology of adding fruit juice to milk for kefir production was studied in this paper. The fruit kefir was manufactured by adding strawberry juice, pineapple juice and cane sugar to fresh milk, inoculating starter which was made by kefir grains after bactericidation and cooling, and then fermenting at 25 ℃. The best manufacturing technology was obtained through orthogonal experiment. The result showed that, the best taste, organization state and flavor of the new-type kefir could be produced by adding 3% strawberry juice and pineapple juice,8% cane sugar,4% starter, fermenting for 16 h.

关 键 词：草莓汁 菠萝汁 发酵 开菲尔奶 

分 类 号：TS252.4[轻工技术与工程—农产品加工及贮藏工程]