搅拌型桑椹酸乳的研制

以桑椹汁和乳粉为主要原料,研制了一种复合型发酵酸乳。从产品感官质量和稳定性入手,应用正交试验法,确定了合理的配方和适宜的发酵工艺条件。结果表明,桑椹酸乳的主要原料的最佳配比为:乳粉与水质量之比为1∶8,桑椹汁添加量7.5%,复合稳定剂为0.15%淀粉+0.03%果胶+0.06%CMC-Na+0.15%海藻酸钠,最佳的发酵工艺条件为:接种量5%,发酵温度42℃,发酵时间2.5h。

Study on Technology of Stirred Mulberry Juice Yoghurt

A compound yogurt with mulberry juice and skimmed milk as the chief raw materials is studied.The reasonable formula of material and the suitable technical conditions of fermentation are determined by orthogonal test from the view of stabilization and sensory quality of the product and the quality of product is evaluated.The optimum formula was as follow: the defat milk and water mixed according to the proportion of 1:8,amount of mulberry juice: 7.5%;optimum compound stabilizers: starch 0.15% and pectin 0.03% and CMC-Na 0.06% and sodium acetylide 0.15%;amount of latic acid bacterium: 5%;fermenting temperature: 42℃;time of fermentation: 2.5h.the health stirred mulberry yoghurt was prepared.