黑芝麻花生酸奶加工工艺的研究  

Study on Process of Black Sesame Peanut Yogurt

作　　者：潘美霞[1] 甘健雨 陈雪珂[1] 侯大军[1] 

机构地区：[1]西南大学食品科学学院,重庆400715

出　　处：《食品与发酵科技》2015年第6期100-103,共4页Food and Fermentation Science & Technology

摘　　要：以全脂奶粉、脱脂奶粉、黑芝麻粉、花生粉、白砂糖为主要原料,以琼脂为稳定剂,对奶粉、黑芝麻粉、花生粉等参数进行探讨,研制一款营养丰富,口感良好的黑芝麻花生酸奶。结果表明,当奶粉的添加量为12%,蔗糖添加量为7%,黑芝麻粉的添加量为3%,花生粉的添加量为2%,发酵温度为42℃,发酵时间为4h制作的黑芝麻花生酸奶品质最佳,其色泽呈灰黑色,组织状态均匀,无乳清析出,肉眼可见均匀的黑芝麻粉、口味清爽,黑芝麻花生味清新自然,质构细腻,酸甜适宜,具有牛奶发酵风味,无异味。The black sesame peanut yogurt was processed with full-cream milk powder, skim milk powder, black sesame powder, peanut powder and white sugar as raw material, and agar as a stabilizer. This experiment studied amount of skim milk powder, black sesame powder and peanut powder and the yogurt is good nutrition and tasty flavor. The results showed that skim milk powder was 12%, sugar was 7%, black sesame powder was 3%, peanut powder was 2%, and the product was produced by fermenting for 4 hours at 42℃. Under this condition, the quality of the black sesame peanut yogurt is the best, with grayish black color, homogeneous tissue state, visible homogeneous black sesame powder, fresh and natural black sesame peanut taste, delicate texture, and a suitable sweetsour, with a milk fermented flavor, without whey separation, without peculiar smell.

关 键 词：黑芝麻 花生 酸奶 发酵 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]