花生酸奶制作工艺的研究  

Study on the Production Technology of Peanut Yogurt

作　　者：刘太林[1] Liu Tailin(School of Food Engineering,Tianjin Tianshi College,Wuqing 301700,China)

机构地区：[1]天津天狮学院食品工程学院

出　　处：《现代食品》2019年第11期40-44,共5页Modern Food

摘　　要：进行单因素实验,研究自制花生乳、奶粉和蔗糖三者的添加量及发酵时间4方面因素对酸奶品质(以综合评价分为指标)的影响。采用L9(34)正交实验,对制作工艺进行优化。结果表明,每制作1L花生酸奶,原料添加量分别为:奶粉150g、蔗糖40g和自制花生乳250mL,发酵4.5h后,制作出的酸奶色白有光泽,花生香气和牛奶味搭配适宜,酸甜适中,酸奶质地细腻。确定此原料配比和发酵时间下生产的酸奶的综合评价最好,此工艺可供企业生产花生酸奶制品时参考。On the basis of single-factor experiments,L9 (34) orthogonal experiment design was used to study on the influences of four factors-of the addition of homemade peanut pulp,milk powder and sucrose,and the fermentation time on Yoghurt quality. The orthogonal experimental design was adopted to optimize the manufacturing process. The results showed that the raw materials added for each 1L peanut Yoghurt were:milk powder 150 g,sucrose 40 g,and self-made peanut pulp 250 mL. After the fermentation lasted 4.5 h,the Yoghurt produced was white in color and uniform in texture. Peanut aroma and milk taste with appropriate,moderate sweet and sour,yogurt texture delicate. The comprehensive evaluation of Yoghurt produced by the raw material ratio and fermentation time is the highest. This technology can be used as a reference for enterprises to produce peanut Yoghurt products.

关 键 词：花生 酸奶 发酵 正交试验 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]