黄菇娘酸奶制备工艺  

Preparation of Physalis pubescens L. Yogurt

作　　者：赵添 付玲 谭思敏 王子骞 洪瑞[2] 李良[1] ZHAO Tian;FU Ling;TAN Simin;WANG Ziqian;HONG Rui;LI Liang(College of Food Science,Northeast Agricultural University,Harbin 150030;Department of Academic Theory Research,Northeast Agricultural University,Harbin 150030)

机构地区：[1]东北农业大学食岛学院,哈尔滨150030 [2]东北农业大学学术理论部,哈尔滨150030

出　　处：《食品工业》2020年第5期13-16,共4页The Food Industry

基　　金：哈尔滨市应用技术研究与开发项目(2015RQQXJ032)。

摘　　要：以黄菇娘为原料制备一款东北特色黄菇娘酸奶。以黄菇娘果酱添加量、发酵时间、稳定剂CMC添加量为考察因素进行单因素试验,采取正交试验筛选出最优工艺。结果表明,黄菇娘果酱添加量质量分数10%、发酵剂添加量0.3%、发酵时间4 h、稳定剂CMC添加量0.3%、发酵温度42℃为最佳工艺条件,此工艺条件下制得黄菇娘酸奶口感最佳,酸奶发酵状态最好,酸度适宜,质地均匀,口感细腻,酸甜可口,具有黄菇娘独特果香味和浓郁的乳香味。A kind of Northeast-style stirring Physalis pubescens L. yogurt was developed, which was made from Physalis pubescens L. and fresh milk. The single factor experiment was carried out with the addition amount of Physalis pubescens L., the fermentation time and the amount of CMC added as the investigation factors. The orthogonal experiment was used to screen out the optimal combination of factors. The results showed that optimal condition was the addition amount of yoghurt 10%, the amount of stabilizer 0.3%, the fermentation time 4 h, fermentation amount 0.3%, and the fermentation temperature 42 ℃. Under such condition, the yoghurt has best taste. Besides, it has best solidification state, suitable acidity, uniform texture, delicate taste, sweet and sour taste, and has the unique fruit flavor of the Physalis pubescens L. and rich milk flavor.

关 键 词：黄菇娘 搅拌型酸奶 发酵 工艺条件 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]