摘要
以牛奶为主要原料,添加适量的核桃碎等辅料,利用保加利亚乳杆菌和嗜热链球菌作为发酵剂,确定对核桃发酵乳的制作工艺条件。通过单因素试验和L9(34)正交试验确定最佳核桃酸奶生产工艺流程及工艺参数为:100mL牛奶和10g/100mL白砂糖→灭菌(63℃,30min)→接入5g/100mL发酵剂→35℃恒温发酵12h→加入5g核桃碎→后发酵24h(5～7℃)。利用此工艺制备的核桃酸奶风味独特、营养价值较高,在0～6℃时的货架期可达10d左右。
Fermentation conditions for producing walnut yoghurt from milk and walnut kernel pieces by both Lactobacillus bulgaricus and Streptococcus thermophilus were investigated.Using one-factor-at-a-time method and an L9（34） orthogonal array design,the optimal fermentation process was determined as follows： 100 mL of milk with 10 g of added sugar was sterilized for 30 min at 63 ℃,inoculated with mixed starter culture at a ratio of 5 g/100 mL,fermented at 35 ℃ for 12 h,added with 5 g of walnut kernel pieces,and then fermented at 5-7 ℃ for 24 h.The walnut yoghurt obtained from this fermentation process showed a unique flavor,a high nutritional value and a shelf life of about 10 d at 0-6 ℃.
出处
《乳业科学与技术》
2012年第3期30-33,共4页
JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY
关键词
核桃
酸奶
正交试验
加工工艺
walnut
yogurt
orthogonal array design
production process
