佛手瓜凝固型酸奶制作工艺优化
目的 以佛手瓜汁和原料乳为主要原料, 研制一种具有独特风味和营养成分的佛手瓜凝固型酸奶。方法 对影响佛手瓜酸奶品质的主要因素进行优化分析, 并根据单因素优化结果进行正交试验, 确定佛手瓜凝固型酸奶最佳的工艺条件。结果 根据正交试验结果, 确定佛手瓜凝固型酸奶的最佳发酵工艺条件为: 发酵时间为8 h, 发酵温度为43 ℃, 白砂糖添加量为6%, 佛手瓜添加量为10%, 接菌量为0.2%。在此条件下酸奶pH为4.482, 粘度3914 mPa/s, 最终产品呈淡绿色, 表面光滑细腻, 组织状态良好, 酸甜适中, 具有浓郁的乳酸风味和佛手瓜独特的清香。结论 本研究为佛手瓜酸奶的研制提供了理论依据, 丰富了酸奶种类, 具有广阔的市场前景。
Using chayote juice and raw milk as the main raw materials, to develop a kind of curd yoghurt with unique flavor and nutrition. Methods The main factors influencing the quality of chayote yogurt were optimized. Based on the single factor optimization results, the optimum technological conditions for the solidification yoghurt of chayote were confirm by the orthogonal experiment. Results According to the experimental results, the optimum fermentation conditions were determined as follows: fermentation time was 8 h, fermentation temperature was 43 ℃, the added amount of granulated sugar was 6%, the added amount of granulated chayote was 10%, and the inoculation amount was 0.2%. Under this condition, yogurt had a pH value of 4.482, a viscosity of 3914 mPa/s, and the final product was pale green, smooth and fine surface, good organization, moderate sour and sweet, with a strong lactic acid flavor and a unique fragrance of chayote. Conclusion This study provides a theoretical basis for the development of chayote yoghurt, enriches the variety of yoghurt, and has broad market prospects.
标题：佛手瓜凝固型酸奶制作工艺优化
英文标题：Optimization of processing technology of chayote yoghurt
作者：
石彬 贵州省现代农业发展研究所
李咏富 贵州省现代农业发展研究所
何扬波 贵州省现代农业发展研究所
龙明秀 贵州省现代农业发展研究所
梁倩 贵州省现代农业发展研究所
中文关键词:酸奶,佛手瓜,发酵,工艺优化,
英文关键词:yogurt,chayote,fermentation,process optimization,
发表日期：2018-10-16
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