饮用型苹果风味发酵乳的研制

以生牛乳和浓缩苹果汁为原料,以蔗糖为调味剂,添加一定量的水,经保加利亚乳杆菌和嗜热链球菌的混合乳酸菌发酵后均质,制得饮用型苹果酸奶。以发酵时间、发酵温度、苹果汁的添加量及菌种接种量为因素,以感官评价和理化检测为评价标准,通过单因素试验和正交试验,确定最佳发酵工艺条件:发酵温度42℃、苹果汁添加量4%、发酵菌种接种量0.2%、发酵时间9 h。以此发酵条件制成的饮用型酸奶色泽诱人,组织状态均匀稳定,风味醇厚,口感细腻爽滑,且理化指标均符合国家标准,为饮用型果汁酸奶的生产提供了一定的理论依据。

Development of Apple Flavor Fermented Milk for Drinking

With raw milk and apple as the main raw material, sucrose as the condiment, and with some water, use of Streptococcus thermophilus and Lactobacillus bulgaricus fermentation to homogenize, a drinking fermented milk of apple is prepared. Using temperature, concentrated apple juice addition, inoculum and fermentation time as factions, sensory evaluation and physical-chemical properties as the standards, the best optimum process condition is tested by the basis of single factor test and orthogonal test method. The studies have shown that the best optimum process condition is fermentation temperature 42 ℃, concentrated apple juice 4%, inoculation 0.2%, and fermentation time 9 h. Under this condition, the drinking apple flavor fermented milk is attractive in color, the texture of fermented milk prepared is uniform, and has fullness of flavor and delicate taste. Its physiochemical properties are in line with national standards.