玉米藜麦复合型凝固酸奶的工艺研究  

Study on Technology of Corn Quinoa Compound Solidified Yoghurt

作　　者：杨盛兴 朱智杰 李娜 YANG Shengxing;ZHU Zhijie;LI Na(College of Biological and Food Engineering,Suzhou University,Suzhou,Anhui 234000,China)

机构地区：[1]宿州学院生物与食品工程学院,安徽宿州234000

出　　处：《农产品加工》2022年第18期51-54,共4页Farm Products Processing

基　　金：宿州学院创新创业教学研究项目(SZXY2020CCJY03);宿州学院校级质量工程项目(SZXY2020HHKC05);安徽省教学研究项目(重大)(2020JYXM2215)。

摘　　要：以藜麦、玉米和全脂奶粉为原料,以嗜热链球菌和保加利亚乳杆菌为发酵菌种,汉生胶和褐藻胶作为稳定剂,以饮料中的感官评价为评价标准,采用单因素试验与正交试验分析并优化藜麦玉米复合型酸奶的味道和理化性质,最后得出产品的最佳配方。在发酵温度为45℃的情况下,当玉米汁添加量、藜麦汁添加量和白砂糖添加量分别为5%,15%,7%时,发酵8 h即可达到制备藜麦玉米复合型酸奶的最佳工艺条件。所得产品口感极佳。In this study,quinoa,corn and whole milk powder were chosen as main raw materials,xanthan gum and brown algin were selected as stabilizer,streptococcus thermophilus and Lactobacillus Bulgari were fermentation strains.Single factor test and orthogonal experiment are the experimental methods.Sensory evaluation was the evaluation standard.The taste and physicochemical properties of quinoa corn compound yoghurt were analyzed and optimized.Through the experiment,the best technological conditions of quinoa corn compound yogurt were as follows:corn juice 5%,quinoa juice 15%,sugar 7%,fermentation time 8 h,fermentation temperature was 45℃.The final product tasted excellent.

关 键 词：藜麦 玉米 复合型酸奶 加工工艺 

分 类 号：TS252.42[轻工技术与工程—农产品加工及贮藏工程]