番木瓜酸奶的加工工艺研究

番木瓜酸奶除具有普通酸奶的生物学价值外,还有番木瓜特殊的芳香,且果料的添加使酸乳制品更易消化吸收、更富色香味、更具吸引力。以优质奶粉与成熟的番木瓜为原料,以保加利亚乳杆菌和嗜热链球菌1∶1混合为发酵剂,在均质、杀菌、冷却后加入发酵剂进行液态发酵生产番木瓜酸奶。在相同的稳定剂条件下,以不同的番木瓜浆添加量、蔗糖用量、发酵时间、发酵剂的接种量进行发酵的正交试验,对产品进行感观评价,以此来确定最佳的工艺参数及配比,为番木瓜酸奶最佳生产工艺的研究提供依据。结果表明,采用保加利亚杆菌和嗜热链球菌(1∶1)混合菌为发酵菌种,取番木瓜浆与牛奶的体积比2∶3,蔗糖用量20 g,发酵时间4 h,发酵剂的接种量6 mL,加糖量为10%,稳定剂CMC 0.02%,发酵温度为42℃,以此工艺条件制备的番木瓜酸奶,具有独特的风味和较高的营养价值。

Processing Technique of Carica Papaya Fermented Yogurt

The papaya yogurt not only has the biological value of ordinary yogurt,but also occupies the papaya fragrance,moreover the addition of papaya fruit makes the product more easily to be digested and absorbed with better color,fragrance and taste.This paper uses the high quality milk powder and the mature papaya as materials,L.bulgaricus and Str.ther(1∶1)are utilized as the starter culture which is added after homogenization,sterilization and cooling to carry on the liquid state fermentation.The orthogonal experiment by different papaya thick liquid recruitment,the sucrose amount used,the fermentation time,the starter culture inoculum size under the same stabilizer condition,and carried on the feeling evaluation of the product to determine the best craft parameter and the allocated proportion,providing the basis for the research of the papaya yogurt best production craft.The results show that with L.bulgaricus and S.thermophilus(1∶1) as ferment bacterium,the papaya thick liquid and the milk proportion is 2∶3,the vaccination quantity 20 g,fermentation time is 4 h,the starter culture inoculum size is 6 mL,and the sugar is 10%,the stabilizer CMC 0.02%,the fermentation temperature is 42 ℃.The papaya yogurt has the unique flavor and the high nutritional value by this craft preparation.