芦荟山药酸奶的加工工艺研究  

The Processing Technology of Yoghurt Beverage with Aloe and Chinese Yam

作　　者：王承莉[1] 朱苗苗[1] 李梦达[1] 吕玉珍[1] 

机构地区：[1]扬州市职业大学生物与化工学院,江苏扬州225009

出　　处：《金陵科技学院学报》2014年第1期47-52,共6页Journal of Jinling Institute of Technology

基　　金：江苏省高等学校大学生实践创新训练计划项目(201311462006Y)

摘　　要：对以新鲜芦荟、山药为原料制得的芦荟汁和山药浆按一定比例添加到牛奶中生产芦荟山药酸奶的工艺进行研究,通过正交试验确定了芦荟汁和山药浆的添加比例、稳定剂的种类和数量、加糖量及乳酸菌接种量等对酸凝乳质量的影响。结果表明:芦荟用1.5%β-环糊精包络脱苦,山药用0.2%抗坏血酸和0.1%柠檬酸的护色;芦荟山药酸奶的最佳工艺条件为:80%的鲜牛奶、8%的白砂糖、6%的山药浆、6%的芦荟汁、3%的菌种(保加利亚乳酸杆菌∶嗜热链球菌=1∶1)、0.2%的果胶(或0.2%耐酸CMC和0.1%果胶),经55℃、18MPa条件下均质后发酵,制得的酸奶营养丰富、感官品质佳、稳定性好。With fresh aloe,Chinese yam and fresh milk as the main raw materials,the process-ing technology of a novel aloe and Chinese yam yoghourt is studied.According to the orthogonal experiment,the paper explores the effects of the mixture ratio of aloe j uice and yam paste,the type and quantity of stabilizer,the amount of sugar,and lactic acid bacteria inocu-lum on the product quality.And the optimal processing conditions for making the yoghurt are determined as follows：aloe debittering by 1.5%β-Cycoldextrin,the yam with 0.2% ascorbic acid and 0.1% citric acid to protect color,80% of the fresh milk,8% sugar,6% yam paste, 6% aloe j uice,3% strain （Lactobacillus bulgaricus∶Streptococcus thermophilus=1∶1 ）,and 0.2% pectin （or 0.2% CMC and 0.1% pectin acid）,under the conditions of 5 5 ℃ and 1 8 MPa,thus the yogurt can be obtained with rich nutrient,excellent sensory quality and good stability.

关 键 词：芦荟 山药 酸奶 发酵 乳酸菌 

分 类 号：TS205[轻工技术与工程—食品科学]