褐色饮用型酸奶的工艺优化

以脱脂奶粉、葡萄糖为主要原料，保加利亚乳杆菌（Lactobacillus bulgaricus）和嗜热链球菌（Streptococcus thermophiles）（1∶1）为发酵剂，以感官评价作为主要评价标准，在单因素试验的基础上采用正交试验优化褐色饮用型酸奶的制备工艺。结果表明，褐色饮用型酸奶的最佳工艺为褐变条件98 ℃，150 min，复配稳定剂（羧甲基纤维素钠∶果胶∶黄原胶=3∶4∶1）添加量0.20%，菌种添加量3%，葡萄糖添加量8%，发酵温度42 ℃，发酵时间8 h。在此最佳条件下，褐色饮用型酸奶颜色适中，特有焦糖风味明显，质地均匀，酸甜适宜，口感爽滑细腻，感官评分为91.2分。

Optimization of processing technology of brown drinking yoghurt

Using skim milk powder and glucose as main raw materials, Streptococcus thermophilus and Lactobacillus bulgaricus (1∶1) as starter, sensory evaluation as main evaluation standard, the preparation technology of brown drinking yogurt was optimized by orthogonal experiments based on the single factor experiments. The results showed that the optimum technology conditions of brown drinking yoghurt were Maillard browning reaction parameters 98 ℃, 150 min, complex stabilizer (carboxyl methyl cellulose-Na∶pectin∶xanthan gum=3∶4∶1) addition 0.20%, inoculum 3%, glucose 8%, fermentation temperature 42 ℃ and time 8 h. Under the conditions, the brown drinking yoghurt had moderate color, uniform texture, proper sweet and sour, with distinctive caramel aroma, delicate and smooth taste, and the sensory evaluation score was 91.2.