蓝莓保健型酸奶加工工艺的研究

以蓝莓、牛奶作为主要原料，添加适量的蔗糖、菌种等，研制出营养价值高，风味独特并具有保健作用的蓝莓酸奶。通过试验，确定蓝莓酸奶的最佳配方为保加利亚杆菌∶嗜热链球菌=1∶1、蓝莓汁12%、蔗糖6%、发酵时间4 h、接种量2.5%。在此条件下生产的蓝莓酸奶组织细腻均匀，有独特的蓝莓清香味及奶香味，感官评分为89.0分。

Processing technology of healthy blueberry yoghurt

Using blueberry and milk as main raw material, with the addition of sucrose and starter, a new kind of blueberry yoghurt with high nutritional value, special flavor and unique health care effect was developed. Through the experiments, the optimal blueberry yoghurt formula was determined as follows: Lactobacillus and Streptococcus 1∶1, blueberry juice 12%, sucrose 6%, fermentation time 4 h, inoculum 2.5%. Under the condition, the texture of blueberry yoghurt was even and fine, with unique blueberry flavor mixed with milk flavor, the sensory score was 89.0.