摘要
确定清热型酸奶的配方及工艺。在单因素试验确定金银花汁、菊花汁、梨汁最佳添加量的基础上,采用正交试验优化三者的配比。采用单因素试验确定果胶、发酵剂的最佳添加量和最佳发酵时间。以发酵时间、发酵剂添加量、果胶添加量为因变量,以感官评分为响应值,进行响应面试验。清热型酸奶的最佳配方为金银花汁4%、菊花汁5%、梨汁7%、冰糖8%、果胶0.26%。工艺条件为90℃杀菌15 min,冷却至45℃后,加入0.0042%的发酵剂,42~43℃发酵10.2 h,4℃熟化24 h。
The purpose of the experiment was to determine the formula and technology of heat clearing yoghurt.On the basis of single factor experiment to determine the best adding amount of honeysuckle juice,chrysanthemum juice and pear juice,orthogonal experiment was used to optimize the proportion of the three.The single factor test was used to determine the optimal amount of pectin,yeast and the optimal fermentation time.The response surface test was conducted with fermentation time,addition amount of yeast and pectin as dependent variables and sensory score as response value.The optimal formula of yogurt was honeysuckle juice 4%,chrysanthemum juice 5%,pear juice 7%,rock sugar 8%,pectin 0.26%.The process conditions were 90℃sterilization for 15 min,cooling to 45℃,adding 0.0042%yeast,42~43℃fermentation for 10.2 h,4℃ripening for 24 h.
作者
张秀凤
吕孟
ZHANG Xiufeng;LV Meng(College of Food and Bioengineering,Henan Univeisity of Animal Hursbandry and Economy,Zhengzhou Henan 450046)
出处
《现代牧业》
2022年第1期34-40,共7页
Modern Animal Husbandry
关键词
清热型酸奶
配方
工艺
Heat clearing yoghurt
formula
technology
