百香果胡萝卜复合型酸奶的研制  

Development of Compound Yogurt with Passion Fruit and Carrot

作　　者：黄丽[1] 刘旭光[1] 林丹琼[1] 张晓霞 何景慧 HUANG Li;LIU Xuguang;LIN Danqiong;ZHANG Xiaoxia;HE Jinghui(Institute of Tropical Agriculture and Foresty, Guangdong AIB Polytechnic College, Guangzhou, Guangdong 510507,China)

机构地区：[1]广东农工商职业技术学院热带农林学院,广东广州510507

出　　处：《农产品加工（下）》2018年第12期30-33,36,共5页Farm Products Processing

摘　　要：为研究出具有保健功能且口味独特的复合型酸奶,以百香果、胡萝卜为主要原材料制作酸奶,通过单因素试验、感官评价和正交试验的方法进行百香果胡萝卜复合型酸奶的生产工艺及最佳配方的研究。试验结果表明,百香果胡萝卜复合酸奶的最佳工艺配方为百香果汁添加量4.5%,胡萝卜汁添加量23%,白砂糖添加量9%,乳酸菌接种量0.5%,黄原胶与CMC(1∶1)的复合稳定剂添加量0.1%。以该配方制作的百香果胡萝卜复合型酸奶,口感酸甜,黏稠适中,色泽呈浅橘黄色,具有浓郁的百香果香味和奶味,以及淡淡的胡萝卜香味,无分层,凝固性好。In order to study the compound yogurt with health care function and unique taste,yoghurt was made with passion fruit and carrot as the main raw materials.Through the single factor experiment,sensory evaluation analysis,orthogonal experiment was used to study the production technology and optimal formula of passion fruit-carrot compound yogurt.The experimental results showed that the best technology formula of passion fruit-carrot compound yogurt was:the amount of passion fruit juice added4.5%,the amount of carrot juice added23%,the amount of white sugar added9%,the inoculum amount of the strain0.5%,and the addition amount of xanthan gum and CMC(1-1)0.1%.The passion fruit-carrot compound yoghurt made with this formula had a moderate sweet and sour taste,moderate viscosity,light orange color,rich passion fruit and milky taste and light carrot flavor,no delamination and good coagulation.

关 键 词：百香果 胡萝卜 复合酸奶 工艺配方 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]