搅拌型龙眼酸奶的研制  

Study on technology for stirred longan juice yoghurt

作　　者：刘建福[1] 郑玉明[1] 陈健[1] 

机构地区：[1]华侨大学生物工程系,福建泉州362021

出　　处：《食品工业科技》2006年第5期145-146,148,共3页Science and Technology of Food Industry

基　　金：华侨大学科研基金项目(03HZR1)。

摘　　要：以龙眼汁和奶粉为主要原料研制一种复合型发酵酸奶。从产品感官质量和稳定性入手,应用正交实验法,确定了合理的配方和适宜的发酵工艺条件。结果表明,龙眼酸奶的主要原料最佳配比为奶粉与水质量之比为1∶8,龙眼汁添加量7.5%,复合稳定剂为淀粉0.10%+果胶0.025%+CMC0.05%,最佳的发酵工艺条件为接种量5%,发酵温度为42℃,发酵时间为2.5h,将得到保健功效的搅拌型龙眼酸奶。A compound yogurt with Iongan juice and skimmed milk as the chief raw materials is studied. The reasonable formula of material and the suitable technical conditions of fermentation are determined by orthogonal test from the view of stabilization and sensory quality of the product, and the quality of product is evaluated, The optimum formula was as follow： the dried whole milk and water mixed according to the proportion of 1：8, amount of Iongan juice： 7.5%; optimum compound stabilizers： starch 0.10% ＋pectin 0.025% ＋CMC0.05% ; amount of lactic acid bacterium： 5%; fermenting temperature： 42℃; time of fermentation： 2.5h. The health stirred Iongan yoghurt was prepared.

关 键 词：龙眼汁 酸奶发酵 生产工艺 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]