莜麦芽酸乳生产工艺的研制  

Study on production of naked oat yoghurt

作　　者：贾长虹[1] 张一江[2] 常丽新[1] 刘晓云[1] 曾卉颖[1] 

机构地区：[1]河北理工大学化工与生物技术学院,河北唐山063000 [2]河北理工大学轻工学院,河北唐山063000

出　　处：《中国酿造》2008年第8期93-96,共4页China Brewing

基　　金：河北理工大学科研基金

摘　　要：研究了莜麦芽酸乳生产工艺。通过对照试验确定了用发芽0．9cm-1．0cm的莜麦芽制作的酸乳感官品质最佳。再通过对照试验和L9（3^4）正交试验确定了最佳工艺路线和参数为莜麦芽4g→开水20mL冲调→加入新鲜牛奶80mL和白糖8g→UHT灭菌→接入5％的发酵剂→42℃恒温发酵4．5h→后发酵（0℃～5℃）24h。产品质地均匀、口感细腻、具有莜麦的香味和奶香味，在0℃～5℃时的货架期为20d左右。The production technics of yogurt by the naked oats were investigated in this paper. It was found that applying naked oats germinated 0.9cm-1.0cm length could greatly improve yogurt quality. In addition, the optimal production process and parameters were obtained by the orthogonal tests L9 （34） as followed： naked oats powder （4g） → boiled water （20ml） → adding fresh milk （80ml） and sugar （8g） → ultra-heat treated sterilizing→ inoculating fermentation starter （5%） → fermentation for 4.5h → second fermentation （0℃-5℃） for 24 h. By applying these parameters, higher quality of yogurt was achieved characterized by good taste and fragrance of naked oats and milk. Under 0℃-5℃, the shelf life of the product was about 20d.

关 键 词：酸乳 莜麦芽 正交试验 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]