俄罗斯风味红枣枸杞酸奶的研制

目的 以鲜牛乳、红枣、枸杞为主要原料,利用俄罗斯生产的特色菌种进行发酵,探究俄罗斯风味红枣枸杞酸奶的加工工艺。方法 以感官评分和乳清析出率为指标,在单因素试验的基础上,采用正交试验确定混合汁添加量、白砂糖添加量、接种量、发酵温度和发酵时间。结果 俄罗斯风味红枣枸杞酸奶的最佳加工工艺为混合汁20%,白砂糖3%,接种量3%,发酵温度42 ℃,发酵时间4 h。结论 制得的产品呈红褐色,口感软滑,酸甜可口,质地均匀。

Development of Russian Flavor Jujube and Wolfberry Yoghurt

Objective] Taking fresh milk,jujube and wolfberry as the main raw materials,and using the characteristic strains from Russia for fermentation,the processing technology of Russian flavor jujube and wolfberry yogurt was developed. Method] Taking sensory evaluation and whey precipitation rate as indicators,on the basis of single factor tests,the addition amount of mixed jujube and wolfberry juice and sugar,inoculation amount,fermentation temperature and fermentation time were determined by orthogonal test. Result] The optimal processing technology of Russian flavor jujube and wolfberry yogurt was as follows：the addition of mixed juice was 20%, the addition of sugar was 3%,the starter was 3%,the fermentation temperature was 42 °C,and the fermentation time was 4 h. Conclusion] The prepared product is reddish-brown,sweet and sour,has a soft and smooth taste,and uniform texture.