山黄皮水牛乳酸奶的制备工艺  

The Preparation of Mountain Yellow Skin Buffalo Milk Yogurt and Its Technology

作　　者：郑博强 谢芳 杨承剑 ZHENG Boqiang;XIE Fang;YANG Chengjian(Guangxi Agricultural Vocational and Technical University,Nanning 530009;Guangxi Buffalo Research Institute,Chinese Academy of Agricultural Sciences,Nanning 53001)

机构地区：[1]广西农业职业技术大学,南宁530009 [2]广西水牛研究所,南宁530001

出　　处：《食品工业》2022年第8期102-105,共4页The Food Industry

基　　金：国家现代农业产业技术体系广西创新团队建设(编号:nycytxgxcxtd-2021-21-03)。

摘　　要：以水牛乳为主料,加入山黄皮果浆,制成风味独特、营养价值高的黄皮果水牛乳酸奶。通过单因素试验和正交试验确定酸奶的最佳工艺:山黄皮全果浆添加量9%,发酵剂接种量9%,发酵时间4 h,白砂糖添加量8%,发酵温度41℃。由此工艺条件制备的黄皮果牛乳酸奶口感清新,品质最佳。Using buffalo milk as main ingredient,adding mountain yellow peel fruit pulp,a yellow peel fruit buffalo milk yogurt with unique flavor and high nutritional value was made.The optimum technology of yoghurt was determined by single factor test and orthogonal test as follows:the addition amount of whole fruit pulp of Cortex Phellodendri was 9%,the inoculation amount of starter was 9%,the fermentation time was 4 h,the addition amount of white granulated sugar was 8%,and the fermentation temperature was 41℃.The yellow peel fruit cow lactic acid milk prepared by this process had fresh taste and the best quality.

关 键 词：山黄皮 水牛乳 酸奶 制备工艺 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]