木瓜、山楂复合型保健酸奶的研制  

Development of Health Yoghurt Mixed with Pawpaw and Hawthorn

作　　者：董道顺[1] 

机构地区：[1]江苏食品职业技术学院,江苏淮安223003

出　　处：《贵州农业科学》2012年第12期187-190,共4页Guizhou Agricultural Sciences

摘　　要：为开发出兼有木瓜、山楂特有果香味的营养、健康的新型发酵酸乳,以新鲜木瓜和山楂为主要原料,开发果汁复合型保健酸奶,通过试验确定复合型酸奶的最佳制作工艺参数。结果表明,木瓜汁(料水比1∶2)和山楂汁(料水比1∶3)的比例为6∶4,复合果汁添加量40%,奶液浓度13%,白砂糖的添加量6%,乳酸菌接种量3%,40℃发酵20h。该工艺条件下的产品兼有木瓜、山楂的特有果香味和发酵乳风味,酸甜适中、爽口滑润。The compound type health yoghurt was developed and the optimum technological parameter were explored to develop new-type nutritional and healthy yoghurt with the special flavors of pawpaw and hawthorn. The results showed that the best formula and production technology were as follows： rate of papaya juice （1 = 2 ） and hawthorn juice （ 1 ： 3 ） was 6：4, compound juice adding amount 40%, milk liquid concentration 13%, white sugar adding amount 6%, lactic acid bacteria inoculum size 3%, fermentation at 40 ℃ for 20 h. Under these conditions, the products would be of special flavors of papaya, hawthorn and acidified milk, moderate sweet and sour, refreshin and smooth.

关 键 词：木瓜 山楂 酸奶 

分 类 号：TS252.42[轻工技术与工程—农产品加工及贮藏工程]