柑橘汁木糖醇酸奶的工艺  

The Process of Citrus-Xylitol Yogurt

作　　者：熊荣园 王黎明 罗通彪[1] 尚英[1] 冉茂中[1] 康林芝 XIONG Rongyuan;WANG Liming;LUO Tongbiao;SHANG Ying;RAN Maozhong;KANG Linzhi(Nanchong Vocational and Technical College,Nanchong 637000;Agricultural and Rural Bureau of Nanchong City,Sichuan Province,Nanchong 637000;Yingdong Food College of Shaoguan University,Shaoguan 512000)

机构地区：[1]南充职业技术学院,南充637000 [2]四川省南充市农业农村局,南充637000 [3]韶关学院英东食品学院,韶关512000

出　　处：《食品工业》2021年第7期19-22,共4页The Food Industry

基　　金：南充市应用技术研究与开发专项项目(18YFZJ0005)。

摘　　要：以柑橘汁为基质,实验室保存的植物乳杆菌、嗜热链球菌、德氏乳杆菌保加利亚亚种为发酵菌种,木糖醇为甜味剂来发酵酸奶,探索最佳工艺条件。在单因素试验基础上,选取柑橘汁添加量、木糖醇添加量、发酵菌种添加量、发酵时间4个因素进行正交试验,以模糊数学法进行感官评定,得出柑橘汁木糖醇酸奶的最佳发酵工艺条件:以纯牛乳为基质,加入0.3%稳定剂、4%柑橘汁、6%木糖醇、2%发酵菌种,发酵温度42℃,发酵时间6 h。酸奶品质细腻,口感润滑,整体协调性好,有淡淡的柑橘果香。The citrus juice used as a substrate, the laboratory-preserved Lactobacillus plantarum, Streptococcus thermophilus, Lactobacillus delbrueckii subspecies Bulgaria as fermentation strains, and xylitol as a sweetener to ferment yogurt, the best process condition was explored. Based on the single factor test, four factors including citrus juice additive amount, xylitol additive amount, fermentation strains additive amount and fermentation time were selected for orthogonal test. The fuzzy mathematics method was used for sensory evaluation to obtain the optimal fermentation of citrus juice xylitol yogurt. The process conditions were as follows: pure cow’s milk used as a raw material, adding 0.3% of stabilizer, 4% of citrus juice, 6% of xylitol, and 2% of fermentation strains, the fermentation temperature of 42 ℃ and the fermentation time of 6 h. The yogurt contained delicate quality, smooth taste, good overall coordination, and a light citrus fruit aroma.

关 键 词：柑橘汁 植物乳杆菌 木糖醇 发酵工艺 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]