红茶菌酸枣仁凝固型酸奶制备工艺研究

目的制备红茶菌酸枣仁凝固型酸奶。方法以酸奶的组织状态、乳清析出状况、口感以及风味等方面为评价指标,采用单因素实验方法研究红茶菌添加量、酸枣仁浸提液添加量及白砂糖添加量等对酸奶品质的影响,通过正交实验方法优化确定酸奶的最佳工艺参数。结果红茶菌添加量、酸枣仁浸提液添加量及白砂糖添加量对酸奶品质具有重要的影响,当红茶菌液添加量6%、酸枣仁浸提液添加量30%、白砂糖添加量4%时酸奶品质最佳。结论发酵后的酸奶兼有酸枣仁与奶香的香气,增加了我国酸奶口味的多样化。

Preparation technology of kombucha-Ziziphus jujuba seed coagulated yogurt

Objective To increase the nutrition and taste diversity of yogurt. Methods The tissue status, whey precipitation status, taste and flavor of yogurt were used as evaluation indexes. Firstly, single factor experiment method was used to determine the influence of the amount of Kumbacha, Ziziphus jujube extract and white sugar added on the quality of yogurt. After that, the addition amount of several substances was optimized by orthogonal test. Results The addition amount of Kumbacha, Ziziphus jujuba extract and white sugar had important influence on the quality of yoghurt, and the best quality of yoghurt was obtained at the condition of 6% Kumbacha, 30% Ziziphus jujuba extract and 4% white sugar. Conclusion The optimum technological parameters of yoghurt were obtained by optimizing. The fermented yoghurt had the aroma of Ziziphus jujuba and milk aroma, which increased the variety of yoghurt taste in our conntry.