发酵型菠萝酸奶生产工艺  

The Production Technology of Fermenting Pineapple Yogurt

作　　者：王小明[1,2] 石晓艳[3] 吴巨贤[1,4] 王路[1] 刘法佳[1] 张文华[1] 王勋[1] 匡钰[1] 王维民[1] 

机构地区：[1]广东海洋大学食品科技学院,广东湛江524008 [2]广东省华海糖业发展有限公司,广东湛江524132 [3]东北农业大学农学院,黑龙江哈尔滨150000 [4]珠海元朗食品有限公司工程技术研发中心,广东珠海519000

出　　处：《食品研究与开发》2011年第2期72-76,共5页Food Research and Development

摘　　要：以鲜牛奶和菠萝鲜果为主要原料,以白砂糖为调味剂,以保加利亚乳杆菌和嗜热链球菌为发酵菌种,通过测定酸度变化确定前发酵(40℃恒温)时间为2.5h,通过鲜牛奶与菠萝汁配比单因素试验确定配比量为体积比5∶1,通过接种量单因素试验确定菌种接种量为体积的3%,通过白砂糖用量单因素试验确定白砂糖用量为质量的4%,通过保加利亚乳杆菌与嗜热链球菌配比单因素试验确定菌种配比量为质量比1∶1。最后通过正交试验确定发酵型菠萝酸奶的最佳生产工艺组合为:鲜牛奶与菠萝汁按体积5∶1配比、接种量按体积3%、白砂糖用量按质量4%、发酵温度为40℃恒温发酵。并对最优产品的感官、理化和微生物指标进行了检验。With fresh milk and fresh pineapple as the main raw material, white sugar as flavoring agent, Laetobacillus bulgarieus and Streptococcus thermophilus strains for fermentation, in our study, we can determine that the previous fermentation interval time is 2.5 hours by measuring the change in acidity （40 ℃ as constant temperature）, we can determine that the matching ratio is 5：1 of volume amount through the single-factor ratio test of fresh milk and pineapple juice, we can determine the volume amount of bacteria inoculum is 3 % through the single-factor inoculation test, we can determine that amount of white granulated sugar to use is 4 % of quality through the amount of white granulated sugar single factor test, we can determine that the mass ratio is 1： 1 of bacteria＇s quality by Lactobacillus bulgaricus and Streptococcus thermophilus single-factor test. And finally we can determine through orthogonal test that the best fermented pineapple yogurt production process pairs are： volume ratio of fresh milk and pineapple juice being 5 ：1, the amount to inoculum being 3 % of volume, the amount of white sugar to use being 4 % of quantity, fermentation temperature being stable at 40 ℃. And finally we examined sensory, physical and chemical and microbiological indicators of the best products.

关 键 词：菠萝酸奶 发酵型 生产工艺 单因素试验 正交实验 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]