酸木瓜及番木瓜果粒酸奶家庭制作工艺研究  

Research on Home Production Process of Chaenomeles sinensis and Carica papay Fruit Yoghurt

作　　者：杨静毅 杨冰娟 陈艳芳[2] 李晶 黄敏 YANG Jingyi;YANG Bingjuan;CHEN Yanfang;LI Jing;HUANG Ming(Engineering Research Center for Urban Modern Agriculture of Higher Educatiou in Yunnan Province,School of Agriculture and Life Sciences,Kunming University,Kunming,Yunnan,China 650214;School of Innovation and Entrepreneurship,Kunming University,Kunming,Yunnan,China 650214)

机构地区：[1]昆明学院农学与生命科学学院云南省高校都市型现代农业工程研究中心,云南昆明650214 [2]昆明学院创新创业学院,云南昆明650214

出　　处：《昆明学院学报》2022年第3期111-115,共5页Journal of Kunming University

基　　金：云南省大学生创新创业项目(202011393012).

摘　　要：为探讨家庭果粒酸奶的最佳制作工艺,以云南特产的酸木瓜、番木瓜和纯牛奶等为原料,采用单因素试验法优化木瓜果粒酸奶的制作工艺.结果表明,在纯牛奶中加入0.2%酸奶发酵剂、8%白砂糖,42℃恒温发酵6~8 h,然后放入4℃冰箱后熟2 h,最后加入12%腌渍的酸木瓜果粒搅拌均匀后冷藏,即可得到酸甜适口、细腻润滑的木瓜果粒酸奶.该工艺无须特殊灭菌处理,制作简单,适宜家庭自制果粒酸奶.In order to enrich the production technology of homemade fruit yogurt,Chaenomeles sinensis,Carica papay and pure milk were used as raw materials.The single factor test method was carried out to optimize the production technology of the fruit yogurt.The process showed that the milk containing 0.2%yoghurt starter and 8%white granulated sugar was fermented for 6—8 h at 42℃constantly,then placed in the fridge at 4℃for 2 h for postripeness.At last,fruit granules of 12%pickled Chaenomeles sinensis was added,stirred and then put in the fridge to get delicious,smooth,sweet and sour fruit yogurt.This process was simple to operate without special sterilization treatment,and was suitable for homemade fruit yogurt.

关 键 词：酸木瓜 番木瓜 果粒酸奶 加工工艺 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]