| 胡萝卜、火龙果复合酸奶的工艺研究 |
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| 引用本文： | 贾娟,魏秋红,杨雯雯,吴颜杰.胡萝卜、火龙果复合酸奶的工艺研究[J].中国酿造,2012(10):180-183. |
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| 作者姓名： | 贾娟 魏秋红 杨雯雯 吴颜杰 |
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| 作者单位： | [1]漯河职业技术学院食品工程系,河南漯河462002 [2]漯河食品职业学院实训中心,河南漯河462000 |
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| 摘 要： | 以胡萝卜、火龙果、鲜奶等为原料，经预处理、打浆、再调配辅料，经均质、杀菌、发酵等工艺，得到一种色泽可人、风味独特的具有市场开发价值的营养保健型酸奶。试验以感官评价等为考察指标，通过单因素试验验和正交试验优化，确定了凝固型胡萝卜、火龙果酸奶的制备工艺。试验表明，最佳工艺条件为胡萝卜为25％，火龙果为4％，蔗糖含量为8％，接种量为6％，CMC与明胶（1：1）的复合稳定剂添加量为0．2％，42℃发酵4h。
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| 关 键 词： | 胡萝卜 火龙果 酸奶 工艺研究 |
Study on the processing of carrot juice and pitaya yogurt |
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| Affiliation: | JIA Juan, WEI Qiuhong, YANG WENwen, WU Yanji (1.Department of Food Engineering, Luohe Vocational Technology College, Luohe 462002, China; 2.Practice Center, Luohe Vocational College of Food, Luohe 462000, China) |
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| Abstract: | The paper study on the compound and health in yogurt with the carrot juice and pitaya. The development of a new yogurt, using the carrot juice, pitaya, milk and sugar as raw materials,with the pretreatment, beating, adjusting, homogenization, terilizing and fermenting process. Using sensory evaluation as assessing index, the optimum production of the product parameters determined by ortbogonal test, namely the optimal conditions for the carrot juice 25%, pitaya 4%, sucrose 8%, the inoculation amount 6%, composite stabilizer of CMC and gelatin （1：1） 0.2%. |
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| Keywords: | carrot juice pitaya yogurt process study |
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