椰汁木瓜凝固型酸奶的研制  

Study on the preparation of set yoghurt with papaya and coconut juice

作　　者：王琼瑶[1] 阮征[2] 李俊侃 

机构地区：[1]海南省工业研究所,海口570203 [2]华南理工大学轻工与食品学院,广州510640

出　　处：《食品科技》2010年第1期84-87,共4页Food Science and Technology

基　　金：海南省科学事业费项目(07-20411-0002);粤港关键领域重点突破招标项目(2007A020901002)

摘　　要：研究以椰子汁、木瓜粒、奶粉等为主要原料制备凝固型酸奶的工艺,通过正交试验L9(34)优选出产品配方和发酵工艺。实验结果表明:在配比为1∶2的复原乳(蛋白质2.3%)和椰子汁(蛋白质2.3%)混合物中添加6%木瓜粒、8%蔗糖、1%变性淀粉、0.2%黄原胶,杀菌冷却后投入嗜热乳链球菌、保加利亚乳杆菌和双歧杆菌按一定的比例的混合发酵种,接种量2%,在42℃发酵4h,最后在0～4℃下后酵12h,制得的椰汁木瓜凝固型酸奶营养丰富、口感细腻,富有亚热带水果风味。The preparation of set yoghurt with coconut juice, papaya grains and milk powder was studied, and the optimal formula and fermentation conditions were determined by orthogonal experiment design. The results show that the nutritional and delicious set yoghurt with subtropical fruits flavor can be obtained by the following process： adding 6% papaya grains, 8% sugar, 1% modified starch, and 0.2% xanthan gum to the mixture of reconstituted milk and coconut juice （milk：juice =1：2）, sterilizing, cooling, and then inoculating 2% multi-stain starter （Streptococcus thermophilus, Lactobacillus bulgaricus and bifidobacterium by a certain proportio） for fermentation at 42 ℃ for 4 h, finally placing at 0-4 ℃ for 12 h.

关 键 词：椰汁 木瓜 发酵 酸奶 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]