泡跑果果味酱酸奶的研制

以全脂牛乳和泡跑果果味酱为主原料，以酸度和感官评价为检测指标，通过单因素试验、正交试验确定泡跑果果味酱酸奶的最佳配方工艺条件。结果表明，泡跑果果味酱酸奶最佳配方工艺条件为白砂糖添加量8%、果味酱添加量10%、发酵剂接种量2.5%、发酵温度43 ℃、发酵时间5.5 h。在此优化条件下，发酵制成的泡跑果果味酱酸奶感官评分91分，酸度73.3 °T，口感酸甜可口，组织状态细腻，同时具有果味酱特有的风味和爆汁感。

Development of Paopao fruit jam yoghurt

Using whole milk and Paopao jam as main raw materials, the acidity and sensory evaluation as detection indexes, the optimal formula technology conditions of Paopao jam yoghurt were determined by single factor experiments and orthogonal experiments. The results showed that the optimal formula technology conditions of Paopao jam yoghurt were determined as follows: white granulated sugar addition 8%, jam addition 10%, starter inoculum 2.5%, fermentation temperature 43 ℃ and time 5.5 h. Under the optimal condition, the sensory evaluation score was 91 and the acidity of Paopao fruit jam yoghurt was 73.3 °T. The taste was sweet, sour and tasty, and the texture was smooth. The Paopao jam yoghurt had unique flavor and juicy and bubble sense.