核桃酸奶加工工艺研究.PDFVIP

※加工工艺 Journal of Dairy Science and Technology 2012, Vol.35 No.3 30 高 杨 (阜新市科学技术局，辽宁 阜新 123000) 以牛奶为主要原料，添加适量的核桃碎等辅料，利用保加利亚乳杆菌和嗜热链球菌作为发酵剂，确定对 4 核桃发酵乳的制作工艺条件。通过单因素试验和L9(3 )正交试验确定最佳核桃酸奶生产工艺流程及工艺参数为：100mL 牛奶和 10g/100mL 白砂糖→灭菌(63℃，30min) →接入5g/100mL 发酵剂→35℃恒温发酵12h →加入5g 核桃碎→后发 酵 24h(5 ～7 ℃) 。利用此工艺制备的核桃酸奶风味独特、营养价值较高，在0 ～6 ℃时的货架期可达 10d 左右。 核桃；酸奶；正交试验；加工工艺 Process Optimization of Production of Walnut Yogurt GAO Yang (Fuxin Science and Technology Bureau, Fuxin 123000, China) Abstract： Fermentation conditions for producing walnut yoghurt from milk and walnut kernel pieces by both Lactobacillus 4 bulgaricus and Streptococcus thermophilus were investigated. Using one-factor-at-a-time method and an L9(3 ) orthogonal array design, the optimal fermentation process was determined as follows: 100 mL of milk with 10 g of added sugar was sterilized for 30 min at 63 ℃, inoculated with mixed starter culture at a ratio of 5 g/100 mL, fermented at 35 ℃ for 12 h, added with 5 g of walnut kernel pieces, and then fermented at 5 －7 ℃ for 24 h. The walnut yoghurt obtained from this fermentation process showed a unique flavor, a high nutritional value and a shelf life of about 10 d at 0 －6 ℃. Key words ：walnut ；yogurt ；orthogonal array design ；production process 中图分类号：TS252.54 文献标识码：A 文章编号：1671-5187(2012)03-0030-04 核桃，又名胡桃、合桃。核桃仁含有丰富的蛋白 1 材料与方法 质、脂肪、矿物质和维生素，可防止细胞老化，含 1.1 材料与仪器 有的特殊维生素成分不但不升高胆固醇，还能减少肠道 核桃、白砂糖( 食品级) 、纯牛奶