果蔬益生菌酸奶关键工艺技术研究  

Study on the Key Technology of Probiotic Yoghurt

作　　者：杨大明 柴景亮 Yang Daming;Chai Jingliang(Hongyuan Company of Jiuquan Iron and Steel(Group)Corporation,Jiayuguan,Gansu,735100)

机构地区：[1]酒钢集团祁牧乳业有限责任公司,甘肃嘉峪关735100

出　　处：《酒钢科技》2021年第3期6-10,共5页

摘　　要：为了实现本企业果蔬益生菌酸奶产品的研发及产业化,本文通过正交试验设计的方式,以感官评价得分作为依据,研究果蔬益生菌酸奶生产工艺中关键控制点,研究最佳工艺点控制参数。结果表明:在果蔬汁95℃杀菌300s、采用YO-MIX 800菌种作为发酵剂等限定工艺条件下,发酵温度控制在42℃、发酵时间为4.5h、果蔬汁的浓度比例为15%的工艺条件下生产的果蔬益生菌酸奶滋味酸甜、色泽诱人、口感细腻、营养丰富。In order to realize the research and development and industrialization of probiotic yogurt products of the company’s fruit and vegetable,this paper uses the method of orthogonal experiment design,based on the sensory evaluation score to study the key control points in the production process of probiotic yogurt,the best process point and control parameters.The results show that:under limited process conditions such as sterilizing fruit and vegetable juice at 95℃for 300s,using YO-MIX 800 strain as a starter,the fermentation temperature was controlled at 42℃,the fermentation time was 4.5h,and the concentration ratio of fruit and vegetable juice was 15%,the probiotic yogurt has a sweet and sour taste,attractive color,delicate taste and rich nutrition.

关 键 词：果蔬汁 发酵 益生菌 酸奶 关键技术 

分 类 号：TS2[轻工技术与工程—食品科学与工程]