凝固型刺梨百合酸乳的生产工艺  

Study on Processing Technology of Solidifying Thorn Pear-Lily Yoghurt

作　　者：黄群[1,2] 麻成金[1,2] 姚茂君[1] 余佶[1] 曹颖[1] 

机构地区：[1]吉首大学食品科学研究所,湖南吉首416000 [2]吉首大学植物资源保护与利用湖南省高校重点实验室,湖南吉首416000

出　　处：《食品与发酵工业》2009年第11期193-196,共4页Food and Fermentation Industries

基　　金：植物资源保护与利用湖南省高校重点实验室开放基金项目

摘　　要：以奶粉和百合粉为主要原料,添加适量刺梨汁,保加利亚乳杆菌与嗜热链球菌(1∶1)接种发酵生产凝固型刺梨百合酸乳。优化的百合淀粉酶解条件为:α-淀粉酶用量5%,75℃酶解52 min。通过感官评定确定刺梨百合酸乳配方及发酵工艺条件为:m(复原乳)∶m(百合酶解液)=2∶8,刺梨汁添加量10%,蔗糖添加量5%,混合发酵剂添加量3%,42℃发酵6h,经后熟所得产品口感柔和,风味独特。Using Lily powder and milk powder as raw materials and adding appropriate thorn pear juice, fermented with Lactobacillus bulgaricus and Streptococcus, a new kind of solidifying yoghurt was developed. The lily juice was produced using enzymatic hydrolysis method. The optimum enzymatic parameters were 5% α-amylase at 75℃ for 52 min. The optimum of materials mixed are shown as follows： the ratio of Lily liquid to milk 2： 8, thorn pear juice 10% , and sucrose 5%. The most suitable fermented conditions are obtained as following： fermentation temperature 42℃ , fermentation time 6 h , and inoculums 3%. The product obtained has a mild taste and unique flavor.

关 键 词：刺梨汁 百合粉 凝固型酸乳 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]