牛蒡酸奶的发酵工艺研究

目的]找出适宜的发酵工艺条件,制做出一种集牛蒡和酸奶的保健功能于一体的新型保健食品牛蒡酸奶.方法]以鲜牛奶、牛蒡为主要原料,利用正交试验设计法对牛蒡酸奶的发酵工艺进行了优化研究.结果]试验表明,采用牛蒡原汁与鲜牛奶体积比为1∶10,加入质量分数8％的蔗糖,发酵5.5h,可制得品质风味优良的牛蒡酸奶.结论]利用该工艺制作的牛蒡酸奶乳白色,具有牛蒡和牛奶特有的香气,风味协调,组织细腻、均匀,口感丰富.

On Fermentation Technique of Burdock Yogurt

Objective] To find a suitable fermentation technique and obtain a new type health food burdock yogurt.Method] With fresh milk,burdock as the main raw material,the orthogonal test was used to study the fermentation technique of burdock yogurt.Result] The experiment showed that under the conditions of volume ratio burdock juice-fresh milk 1∶ 10,adding mass fraction 8％ sucrose,fermenting 5.5 h,high quality burdock yogurt could be obtained.Conclusion] The obtained burdock yogurt is white with special aroma of burdock and milk,the tissue is delicate.