酒味果蔬复合搅拌型酸奶的研制 Preparation of a Wine-flavoured Stirred Yoghurt with Fermented Pumpkins-apple Juice.pdfVIP

Food and 现代食品科技 ModernScience Technology 2010，V01．26，No．6 酒味果蔬复合搅拌型酸奶的研制 梁茂文1，王呈1，刘会平2，张新源2，董进2，赵瑞生1，薛艳蓉1 (1山西省农业科学院畜牧兽医研究所，山西太原030032) (2天津科技大学食品工程与生物技术学院，天津300457) 摘要：将酵母茵发酵剂接入南瓜苹果混合果汁中发酵，通过单因素、正交试验，得出发酵果汁的最佳工艺为：m(南瓜汁)：111(苹 果汁卜l：3，酵母菌接种量8％，发酵天数3d，糖度8Brix；将鲜牛奶中添加稳定荆、糖，接种乳酸茵发酵，得最佳工艺为：稳定剂添 10％的添加量加入酸奶中，得到一种新型的果蔬复合搅拌型酸奶． 关键词：果蔬复合；发酵果汁；搅拌型酸奶 文章篇号：1673-9078(2010)6-6(D-604 ofaWine—flavouredStirred with Preparation Yoghurt Fermented Juice Pumpkins-apple 1 LIANG Mao-wenl,WANG Jill2，ZHAO 1，Xue Chen91,LIUHui-pingl2，ZHANGXin-yuan2，DONGRui-shengYan-rong ofAnimal And Reserch,Shanxi Sciences，Taiyuan (1．Institute HusbandryVeterinary AcadenryofAgricultural 030032，Qlim) ofFood and ofScienoeand (2．CollegeEngineeringBiotechnology,TmjinUniversity Technology,Tianjin300457，China) Abstract．Themixedof and WSSfermented andthe conditionsfor juicepumpkinsapples byusingyeast optma,衄fermentation amount wine wercdetermined够follows：rationto inoculation pumpkins-applesproduction ofpumpkinjuiceapplejuice1：3，the ofyeasty8％。 危m翻砌五0ntime3 the Brix．Thenthemilkwasmixed and andinoculatedwithlacticacid days，and with曲|bilizingsugar sugarde掣∞8 agents bact施Andthebestconditionsforstin-cd wereas content starch-sodium ofO．25％，mod