功能希腊酸奶的工艺研究  

Study on the Technology of Functional Greek Yoghurt

作　　者：聂卉 王芳 徐翔 衡利冰 王海燕 NIE Hui;WANG Fang;XU Xiang;HENG Libing;WANG Haiyan(School of Chemical Engineering and Food,Zhengzhou University of Technology,Zhengzhou,He'nan 450000,China)

机构地区：[1]郑州工程技术学院化工食品学院,河南郑州450000

出　　处：《农产品加工》2022年第14期51-53,共3页Farm Products Processing

基　　金：河南省2017年高等学校重点科研项目计划(18A150050);郑州工程技术学院科技创新团队培育基金项目(CXTD2018K3)。

摘　　要：以牛奶、甜菜根汁和辣木粉为原料制作功能型希腊酸奶,研究发酵时间、甜菜根汁添加量、白砂糖添加量对产品品质的影响。以感官鉴定为评价指标,进行单因素试验和正交试验设计,确定产品最佳工艺。结果表明,牛奶添加量100%,菌种添加量0.2%,白砂糖添加量6.0%,发酵时间9.0 h,辣木粉含量2.0%,甜菜根汁添加量8.5%,发酵温度42.0℃时,产品色泽饱满、气味纯正、组织细腻,综合评价最高。Greek yoghurt was made of milk,red beetroot and moringa.The effects of fermentation time,beetroot juice and sugar on the quality of yoghurt were studied.Taking sensory evaluation as evaluation index,single factor and orthogonal test design were carried out to determine the best process of the product.The results showed that when milk was 100%,bacteria 0.2%,sugar 6.0%,fermentation time 9.0 h,moringa flour 2%,beetroot juice 8.5%,fermentation temperature 42.0℃the beetroot Greek yoghurt was produced the best comprehensive evaluation quality.

关 键 词：希腊酸奶 辣木 甜菜根 感官鉴定 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]