凝固型荔枝酸奶的加工工艺研究.pdfVIP

ofAnhui 安徽农业科学，Journal Agn．Sci．2013，41(25)：10433—10434，10518责任编辑李菲菲责任校对况玲玲 凝固型荔枝酸奶的加工工艺研究 范民 (闽北职业技术学院食品与生物工程系，福建南平353000) 摘要[目的]优化凝固型荔枝酸奶的加工工艺。[方法]以新鲜荔枝、全脂奶粉为主要原料研究凝固型荔枝酸奶发酵工艺，通过单因素 试验和正交试验优化荔枝酸奶的发酵条件。[结果]试验表明，凝回型荔枝酸奶的最佳工艺条件为：荔枝汁添加量8％，奶粉添加量8％， 蔗糖用量7％，发酵剂接种量3．o％，发酵温度42℃，发酵时间4．0h。[结论]该加工工艺简单，操作灵活，制备的荔枝酸奶产品具有荔枝 和乳品特有的滋味和香气，香甜适口，组织均匀，口感稠厚。 关键词荔枝；凝固型酸奶：工艺 中图分类号S509．9文献标识码A 文章编号0517—6611(2013)25—10433—02 onProcess of Litchi Study TechnologyLiquid Yoghm-t FAN and ofMinbeiVocationTechnical Min(Food BiologicalEngineerin College，Nanping，Fujian353000) Abstract to aimwas litchi fernebtation ofthelitchi [Objective]Theoptimizeprocesstechnology,ofliquid yoShurt_[Method]The technology was with discussedthelitchiandmilkasthemainmaterials．Thefermentafionwasdeterminedthe factor yoghurt optimum teehnology by single andthefactorsofthe best for craft litchi obtained experimentsrespectively orthogonalexperiment．[Result]rmeliquid making yoghurt throul出 wasas additionofthelitchi additionofthemilk the follows：the 8％，the 8％．tlleadditionof sucrose7％．theihoealation experiment syrup fermentationtime4handthefermentation 42 was andflex- 3．0％，the quantity temperatureqc．[Conclusion]％eprocessingtechnologysimple the litchi obtainedwiththis had flavorandaromaoflitchiand ibte，andliquid technologyunique dairy yoghurt products，sweetness，