黄桃酸奶的加工工艺研究  

Study on processing technology of yellow peach yogurt

作　　者：蔡健[1] 施佳康 

机构地区：[1]苏州农业职业技术学院,苏州215008 [2]双喜乳业(苏州)有限公司,苏州215126

出　　处：《食品科技》2011年第2期76-79,共4页Food Science and Technology

基　　金：江苏省"青蓝工程"资助项目(苏教师[2007]2号)

摘　　要：利用鲜牛奶为原料,通过添加适量的黄桃果粒,以保加利亚乳杆菌和嗜热链球菌为发酵剂,对制作黄桃发酵乳进行了研究。采用正交实验,确定了最佳工艺条件。加糖量8%,接种量6%,发酵时间10 h,果肉添加量6%。此工艺制备的黄桃酸奶,具有独特的风味和较高的营养价值,其货架期在2～6℃可达14 d。We used the fresh milk as a raw material to produce yellow peach yoghurt,by adding an appropriate amount of yellow peach pineappl,Lactobacillus bulgaricus and Streptococcus thermophillus to ferment.The optimum conditions is： the additive is cane sugar 8%,the amount of vicinal is 6%,the experi-mentation period is 10 h,the amount of pineapple is 6%.The yellow peach yoghurt is a new yoghurt product with unique taste and rich nutrients suitabe.Yellow peach yoghurt can keep good quality 14 days in the temperature between 2 ℃ and 6 ℃.

关 键 词：黄桃 酸奶 加工工艺 研究 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]