百香果水牛乳酸奶的制备工艺研究  

Study on Preparation Technology of Passion Fruit Buffalo Milk Yoghurt

作　　者：黎世灵 谢耀锋 谭志华 卓茜 LI Shi-ling;XIE Yao-feng;TAN Zhi-hua;ZHUO Qian(Guangxi Buffalo Research Institute,Chinese Academy of Agricultural Sciences,Nanning 53001)

机构地区：[1]中国农业科学院广西水牛研究所,南宁530001

出　　处：《中国奶牛》2021年第9期48-52,共5页China Dairy Cattle

摘　　要：本研究以水牛乳为主料,加入百香果汁,制成口味独特、营养价值高的百香果水牛乳酸奶。通过单因素和正交试验确定该酸奶最佳工艺为:百香汁添加量为9%,发酵剂接种量为7%,发酵时间为4.5h,白砂糖添加量为9%,发酵温度为41℃。由此工艺条件制备的百香果水牛乳酸奶口感清新,品质最佳。With buffalo milk as the main material,passion fruit juice was added to make passion fruit buffalo milk yoghurt with unique taste and high nutritional value.Through single factor and orthogonal test,the optimum technology of yoghurt was determined as follows:the amount of Baixiang juice was 9%,the inoculation amount of starter was 7%,the fermentation time was 4.5h,the amount of white granulated sugar was 9%,and the fermentation temperature was 41℃.The passion fruit buffalo lactic acid milk prepared by this technology has the best quality and fresh taste.

关 键 词：百香果 水牛乳 酸奶 制备工艺 

分 类 号：TS252.1[轻工技术与工程—农产品加工及贮藏工程]