柚子红枣酸奶的发酵工艺研究  

Research on Processing Technology of Chinese Jujube Juice-Grapefruit Yogurt

作　　者：邵金华[1] 余响华[1] 晏资忠 朱智勇[1] 

机构地区：[1]湖南科技学院,湖南永州425199

出　　处：《中国农学通报》2014年第9期270-274,共5页Chinese Agricultural Science Bulletin

基　　金：湖南省科技厅项目(2011NK3081);湖南省高校科技创新团队支持计划资助(2012-318);湖南省重点学科建设项目资助(2011-76)

摘　　要：以柚子汁、红枣汁和脱脂奶粉为主要原料,以保加利亚乳杆菌和嗜热链球菌1:1为发酵菌种,对柚子、红枣酸奶的发酵工艺进行研究。通过一系列单因素试验和L9(34)正交试验确定出发酵工艺的各工艺参数和酸奶的最佳配方,制成一种营养丰富、风味独特并具有保健功效的柚子、红枣酸奶。试验结果表明,该酸奶最佳配方为柚子汁添加量20%、红枣汁添加量10%,白砂糖6%,接种量7%,复合稳定剂添加量为0.9%,复合稳定剂为黄原胶、羧甲基纤维素钠、果胶1:1:1的比例,发酵温度40℃,发酵时间8 h。In order to confirm the processing technology of Chinese jujube juice-grapefruit yogurt, which its main raw materials were grapefruit juice, Chinese jujube juice and evaporated skimmed milk powder, a series of single factors experiments and L9（34） orthogonal experiment have been down, the best fermentation process condition and the recipe have been determined, the optimum yogurt recipe as follows： grapefruit juice 20%, Chinese jujube juice 10%, white sugar 6%, inoculation concentration 7%, compound stabilizer 0.9%, which the compound stabilizer consist of xanthan gum, sodium carboxymethyl cellulose, pectin mixed by 1：1：1. The best fermentation process condition as follows： taking Lactobacillus bulgaricus and Streptococcus thermophilus as the original strains, the mixing ratio was 1：1, fermented under the condition of 40℃ for 8 hours.

关 键 词：柚子 红枣 发酵 酸奶 

分 类 号：TQ920.6[轻工技术与工程—发酵工程]