摘要
[目的]为新型多功能饮料的开发提供技术参考。[方法]以新鲜苹果和胡萝卜、干红枣、全脂无糖奶粉、一级白砂糖等为主要原料,采用保加利亚乳杆菌和嗜热链球菌发酵制备混合果蔬汁酸奶,并通过正交试验研究混合果蔬汁与酸奶比例、接种量、加糖量、发酵温度及时间等对产品感官质量的影响。[结果]苹果、胡萝卜、红枣混合果蔬汁酸奶的最佳生产工艺为:苹果、胡萝卜、红枣混合果蔬汁(三者各占33.3%)与奶液的比例为30:12,接种量为4.5%,加糖量为7.4%,发酵温度为40℃,发酵时间为7.5h,此条件下生产的酸奶产品质量可靠、色彩鲜艳、口感好。[结论]该研究优化了苹果、胡萝卜、红枣混合果蔬汁酸奶的生产工艺。
[Objective]The research aimed to provide technical reference for developing new types of multifunctional beverage.[Method]With fresh apple and carrot,dried red date,full-fat and sugarless milk powder and class-1 sucrose as main materials,the mixed fruit-vegetable juice yoghourt was prepared through fermentation with Lactobacillus bulgaricus and Streptococcus thermophilus and then the influences of factors including proportion of mixed fruit-vegetable juice to yoghourt,inoculation amount,sugar addition amount,fermentation temperature and time on sensor quality of product were researched through orthogonal experiment.[Result]The optimum producing technology of mixed fruit-vegetable juice yoghourt of apple,carrot and red date was as follows：the proportion of mixed fruit-vegetable juice of apple,carrot and red date （each one accounting for 33.3%） to milk was 30：12,the inoculation amount was 4.5%,the sugar addition amount was 7.4% and the fermentation temperature and time were 40 ℃ and 7.5 h.The yoghourt product produced under the above technological condition possessed reliable quality,bright color and good taste.[Conclusion]The producing technology of mixed fruit-vegetable juice yoghourt of apple,carrot and red date was optimized in this research.
出处
《安徽农业科学》
CAS
北大核心
2010年第25期13827-13828,13836,共3页
Journal of Anhui Agricultural Sciences
关键词
混合果蔬汁
酸奶
生产工艺
Mixed fruit-vegetable juice
Yoghourt
Producing technology
