凝固型荔枝酸奶的加工工艺研究

目的]优化凝固型荔枝酸奶的加工工艺.方法]以新鲜荔枝、全脂奶粉为主要原料研究凝固型荔枝酸奶发酵工艺,通过单因素试验和正交试验优化荔枝酸奶的发酵条件.结果]试验表明,凝固型荔枝酸奶的最佳工艺条件为：荔枝汁添加量8％,奶粉添加量8％,蔗糖用量7％,发酵剂接种量3.0％,发酵温度42℃,发酵时间4.0h.结论]该加工工艺简单,操作灵活,制备的荔枝酸奶产品具有荔枝和乳品特有的滋味和香气,香甜适口,组织均匀,口感稠厚.

Study on Process Technology of Liquid Litchi Yoghurt

Objective] The aim was to optimize process technology of liquid litchi yoghurt.Method] The fernebtation technology of the litchi yoghurt was discussed with the litchi and milk as the main materials.The optimum fermentation technology was determined by the single factor experiments respectively and the factors of the orthogonal experiment.Result] The best craft for making liquid litchi yoghurt obtained through experiment was as follows：the addition of the litchi syrup 8％,the addition of the milk 8％,the addition of the sucrose 7％,the inoculation quantity 3.0％,the fermentation time 4 h and the fermentation temperature 42 ℃.Conclusion] The processing technology was simple and flexible,and the liquid litchi yoghurt obtained with this technology had unique flavor and aroma of litchi and dairy products,sweetness,even organization and thick taste.