含婴儿双歧杆菌的铜仁花生酸奶的加工工艺研究

[目的]结合具有保健功能的婴儿双歧杆菌（Bifidobacterium infantis）与风味品质优良的铜仁花生,开发一种兼具营养与保健功能的特色搅拌型酸奶。[方法]采用单因素试验与正交试验相结合的方法,优化含婴儿双歧杆菌的铜仁花生酸奶的加工工艺。[结果]110℃下烘烤30 min去皮,采用质量分数0.5%的NaHCO3浸泡花生仁,制得的花生汁色泽洁白,花生味芳香,稳定性好。当花生汁与鲜牛奶的比例为3∶2,蔗糖添加量为9%,复合稳定剂添加量为0.14%,婴儿双歧杆菌∶保加利亚乳杆菌（Lactobacillus bulgaricus）∶嗜热链球菌（Streptococci thermopiles）为2∶1∶1的混合发酵剂接种量为4.0%时,所得酸奶香味浓郁,口感细腻,且特征双歧杆菌活菌数可达到5.5×108 cfu/ml。[结论]该研究制得的酸奶兼备了花生、酸奶与双歧杆菌的营养和保健功能,对地方特色农产品的开发利用具有积极意义。

Study on Process Technology of Tongren Peanut Yoghourt Containing B.infantis

[Objective] With excellent characters of the Tongren pearl type of peanuts and B.infantis combined,a functional stirred yoghourt with nutrition and health was developed.[Method] The process technologies of Tongren peanut Yoghourt containing B.infantis were optimized by single factors and orthogonal experiment.[Result] The results showed that the peanut juice from the shelled peanut immersing in the quality score 0.5% NaHCO3 and roasted at 110 ℃ for 30 minutes,was characteristics of white,strong peanut aroma and good stability.Under the conditions of the mixture of peanut juice and fresh milk with the ratio of 3:2,adding 9% sucrose and 0.14% composite stabilizer,inoculating 4.0 % whole microorganism with the ratio of B.infantis,L.bulgaricus and S.thermopiles was 2∶1∶1,the peanut yoghourt had characteristics of full-bodied flavor and exquisite sensory,and the Bifidobacterium,distinctive bacteria in the yoghourt reached up to 5.5×108 cfu/ml.[Conclusion] The peanut yoghourt obtained by the process in the study has the nutritional and health-care function of peanut,yoghourt and Bifidobacterium,has positive significance for development and utilization of local characteristic agricultural products.