糯米酒制作凝固型酸奶的工艺研究  

Production technology of set-style yogurt with glutinous rice wine

作　　者：刘婧竟[1] 乔发东[1] 

机构地区：[1]河南工业大学生物工程学院,河南郑州450001

出　　处：《中国酿造》2011年第3期173-178,共6页China Brewing

摘　　要：试验利用糯米酒制作凝固型酸奶,米酒发酵液的最适灭菌条件为95℃、5min,原料奶总固体物最佳含量16%。对蔗糖添加量、米酒发酵液添加量、发酵温度、发酵时间和发酵剂添加量做单因素试验,以米酒酸奶的感官评价为指标,通过正交试验,得出凝固型米酒酸奶最佳工艺组合蔗糖添加量7%、米酒发酵液添加量18%、发酵剂添加量1%、发酵温度42℃、发酵时间4h。其中米酒发酵液添加量对米酒酸奶品质影响显著。A kind of set-style yogurt was prepared with the addition of glutinous rice wine. The optimum sterilization conditions for glutinous rice wine were 95℃ and 5 min. The optimal total solids content of milk was 16%. The single factor experiments for sucrose content, rice wine content, fermentation temperature, fermentation time and inoeulum size were conducted respectively. With sensory evaluation of flee-wine yogurt as indicator, the optimal production technology of flee-wine set yogurt was obtained by orthogonal experiment as follows： sucrose 7%, rice wine 18%, inoeulum size 1%, fermentation temperature 42℃ and fermentation time 4h. The addition amount of rice wine had a significant effect on the quality of flee-wine yogurt.

关 键 词：米酒 酸奶 方差分析 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]