摘要
以蓝莓、枸杞、全脂奶粉为原料,通过单因素试验、正交试验优化蓝莓枸杞风味酸奶的工艺。确定蓝莓枸杞风味酸奶的配方为蓝莓汁添加量8%、枸杞汁添加量3%、白砂糖添加量9%,母发酵剂接种量10.0%(母发酵剂由保加利亚乳杆菌、嗜热链球菌按1∶1的比例制成),发酵温度42℃,发酵时间8 h。在此条件下,发酵制成的蓝莓枸杞风味酸奶组织细腻均匀,酸甜可口,具有独特的蓝莓果香与酸奶香气,感官评分为93分,酸度为74°T。
Using blueberry, wolfberry and whole milk powder as raw materials, the technology of blueberry-wolfberry yoghurt was optimized by single factor experiments and orthogonal experiments. The optimal blueberry-wolfberry yoghurt formula was as follows: blueberry juice 8%, wolfberry juice 3%, sugar 9%, starter inoculum 10.0%(Lactobacillus bulgaricus and Streptococcus thermophilus with ratio 1∶1), fermentation temperature 42 ℃and time 8 h. Under the conditions, the texture of final yoghurt was even and fine, with a sweet and sour taste, and unique blueberry and milk flavor.The sensory score was 93 and the acidity of yoghurt was 74 °T.
出处
《中国酿造》
CAS
北大核心
2018年第1期185-189,共5页
China Brewing
基金
山东省教育科学研究课题(16SC103)
关键词
蓝莓
枸杞
酸奶
发酵
blueberry
wolfberry
yoghurt
fermentation
