核桃花生酸奶的研制  

Development of Walnut and Peanut Yoghurt

作　　者：杨洁茹 吕静 吴志宏 邢淑婕 YANG Jieru;LV Jing;WU Zhihong;XING Shujie(School of Food,Xinyang Agriculture and Forestry College,Xinyang Henan 464000)

机构地区：[1]信阳农林学院食品学院,河南信阳464000

出　　处：《中国乳业》2023年第5期77-81,共5页China Dairy

摘　　要：[目的]研制以核桃和花生为原料,打浆后添加到牛乳,发酵制成营养丰富的坚果酸奶。[方法]通过单因素试验和正交试验,探究坚果浆比例、蔗糖添加量、接种量、发酵时间对酸奶品质的影响,结合感官评价和酸度确定核桃花生酸奶的最优工艺参数。[结果]坚果浆占牛奶比例55%,蔗糖添加量5%,接种量3%,42℃发酵4.0 h,经后熟得到的酸奶综合评分最高,为86分,酸度为72°T。[结论]此酸奶产品口感细腻顺滑,坚果香味和奶香味浓郁。[Objective]To make nutrient-rich yoghurt with walnut and peanut as raw materials,add them to milk after beating,and ferment them.[Method]Through single factor test and orthogonal test,the effects of the ratio of nut milk,sucrose addition,inoculation amount and fermentation time on the quality of yoghurt were investigated,and the optimal processing parameters of walnut peanut yoghurt were determined by sensory evaluation and acidity.[Result]The ratio of nut milk to milk was 55%,the addition of sucrose was 5%,and the inoculation was 3%.The yoghurt fermented at 42℃for 4.0 hours and then ripened.The highest comprehensive score was 86 points,and the acidity was 72°T.[Conclusion]The yoghurt product tastes delicate and smooth,and has rich nutty flavor and milk flavor.

关 键 词：核桃 花生 凝固型酸奶 发酵 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]