摘要
以生鲜牛乳和番茄汁为主要原料,以保加利亚乳杆菌和嗜热链球菌按1∶1的比例进行乳酸发酵,经发酵、调配、均质、杀菌等工艺来制成番茄酸乳饮料。通过单因素试验和正交试验筛选出最佳工艺配方,采用明胶和果胶对酸乳稳定性进行研究,并确定了发酵酸奶及番茄酸乳饮料的最佳工艺配方及发酵时间与酸度。结果表明,发酵酸奶中生鲜牛奶90%,白砂糖7%,发酵7 h达到70°T时酸奶口味最纯正;番茄酸乳饮料中酸奶25%,番茄汁14%,白砂糖6%,柠檬酸0.04%时番茄酸乳饮料口味最佳,明胶添加量为0.3%果胶添加量为0.07%时稳定时间最长。
Fresh milk and tomato juice was used as the main raw material, row milk was fermented by Lactobacillus bulgaricus and Streptococcus thermophilus, then, be made tomato yogurt drink by fermentation, blending, homogenization, sterilization and other processes. By single factor test and orthogonal test optimum formula, the stability of yogurt was studied by using gelatin and pectin. At last, the optimal formulation and fermentation time and acidity was determined. Fermented yogurt： Fresh milk 90%, sugar 7%, fermentation time 7 h, acidity70°T; Tomato yogurt drinks： Yogurt25%, tomato juice 14%, sugar 6%, citric acid 0.04%, gelatin dosage 0.3%, pectin dosage 0.07%.
出处
《中国乳品工业》
CAS
CSCD
北大核心
2015年第12期41-45,共5页
China Dairy Industry
关键词
酸奶发酵
酸乳饮料
番茄
工艺
fermented yogurt, yogurt drink, tomato, process
