石榴风味酸奶粉的研制  

Development of Pomegranate Flavor Yogurt Powder

作　　者：郑魏 李思远 胡一东 马龙 Zheng Wei(College of Food and Biological Engineering,Bengbu University,Bengbu 233000,China)

机构地区：[1]蚌埠学院食品与生物工程学院,安徽蚌埠233000

出　　处：《安徽农学通报》2020年第9期135-136,144,共3页Anhui Agricultural Science Bulletin

基　　金：安徽省大学生创新创业训练计划项目(201711305063);安徽省质量工程项目(2018ylzy045)。

摘　　要：利用新鲜石榴籽粒压榨制备石榴汁,与纯牛奶混合,接入酸奶发酵剂后经乳酸发酵制作石榴风味酸奶,再通过喷雾干燥技术将酸奶制成酸奶粉。结果表明,石榴风味酸奶粉的最佳喷雾干燥工艺条件为:进风温度150℃,进料速度250mL/h,进风量3m^3/min,酸奶固形物含量20%,卡拉胶添加量0.02%(均为质量分数);该石榴风味酸奶粉加水复原后能够得到组织状态良好的酸奶。Fresh pomegranate seeds were pressed to prepare pomegranate juice,which was mixed with milk.The yogurt starter was added to product pomegranate flavor yogurt through lactic acid fermentation.The pomegranate flavor yogurt powder was got by spray drying technology.The results showed that the optimal spray drying conditions of pomegranate flavor yogurt powder were:air inlet temperature of 150℃,feeding speed of 250 mL/h,air inlet volume of 3 m^3/min,yogurt solid content of 20%,and carrageenan content of 0.02%.After dissolved,the solution of the pomegranate flavor could obtain to be a good yogurt.

关 键 词：石榴 酸奶粉 喷雾干燥 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]