高蛋白饮用型纯益生菌发酵乳的研制

以鲜牛乳和浓缩牛奶蛋白为主要原料，以酸度和感官评价为评价指标，通过单因素试验和正交试验确定高蛋白饮用型纯益生菌发酵乳的最佳发酵工艺条件。结果表明，高蛋白饮用型纯益生菌发酵乳的最佳发酵工艺条件为浓缩牛奶蛋白添加量6.0%，发酵剂接种量2.0%、发酵温度43 ℃、二次无菌均质压力4 MPa。在此优化条件下，制得的高蛋白饮用型纯益生菌发酵乳感官评分达到89分，酸度129.1 °T，口感清爽顺滑，组织状态良好，理化及微生物指标均符合国家相关标准。

Development of fermented milk with high protein and pure probiotic

Using fresh milk and milk protein concentrate as main raw materials, acidity and sensory evaluation as evaluation indexes, the fermentation technology of fermented milk with high protein and pure probiotic was optimized by single factor experiments and orthogonal experiments. The results showed that the optimal fermentation technology of the fermented milk was obtained as follows: milk protein concentrate addition 6.0%, starter inoculum 2.0%, fermentation temperature 43 ℃ and second homogenized pressure 4 MPa. Under the optimal conditions, the sensory score of the the fermented milk was 89, and the acidity was 129.1 °T, with refreshing and smooth taste, and good tissue state. The physicochemical and microbiological indexes of the product met the requirements of the relevant national standards.