木糖醇酸奶的发酵工艺研究

目的]优化得出木糖醇酸奶的最佳发酵工艺。方法]以还原乳和木糖醇为主要材料,以保加利亚乳杆菌和嗜热链球菌为发酵菌种发酵生产无糖酸奶。在单因素试验的基础上,通过正交试验优化木糖醇添加量、发酵剂接种量和发酵时间3个因素,确定木糖醇酸奶发酵的最佳工艺。结果]木糖醇酸奶的最佳发酵工艺:12%还原乳,木糖醇添加量5.5%,发酵剂接种量为1.5%,发酵温度42℃,发酵时间3.5 h。在该条件下发酵的酸奶色泽均匀,酸甜适中,柔和细腻,组织状态稳定。结论]该产品的研制增加了酸奶的营养保健功能,丰富了酸奶市场,同时为市场开发木糖醇酸奶产品提供了理论依据。

Research of Xylitol Yoghurt Fermentation Technique

Objective] To obtain the optimal fermentation process of xylitol yoghurt.Method] Xylitol yoghurt was sugarless yoghurt with xy-litol and reconstituted milk as the main raw materials, and Lactobacillus bulgaricus and Streptococcus thermophilus as the probiotic yoghurt start-ers.On the basis of single factor test, orthogonal experiment was used to optimize three factors, including xylitol addition, inoculation and fer-mentation time, thereby finally determining the optimum fermentation process of xylitol yoghurt. Result] Optimal fermentation conditions of xylitol yoghurt were as follows:reconstituted milk was 12%, the dosage of xylitol was 5.5%, the inoculating concentration of probiotic yoghurt starter was 1.5%, 42 ℃ fermenting for 3.5 h.The product made under the condition was delicate and soft, and had uniform color, sweet and sour taste, and stable tissue texture.Conclusion] The preparation on the product could increase the nutrition and health function of yoghurt, enrich the yoghurt market and provide theoretical basis for developing xylitol yoghurt.