木瓜酸奶制作工艺的优化

【目的】优化木瓜酸奶的制作工艺条件，为研制新型的果蔬酸奶及营养强化乳提供新途径。【方法】以木瓜和鲜牛奶为原料，以成品酸奶为发酵剂，加入蔗糖、稳定剂，经杀菌、冷却后发酵制备果汁型酸奶，并通过单因素试验和正交试验优化木瓜酸奶制品的工艺条件。【结果】木瓜酸奶的最佳原料配比为鲜牛奶∶木瓜汁∶蔗糖∶发酵剂（光明益生菌发酵乳）∶稳定剂（CMC∶明胶=1∶1）=100∶30∶12∶60∶0.2，生产工艺为40℃发酵7 h后放入4℃冰箱冷藏12 h。在最佳工艺条件下制备获得的木瓜酸奶酸度为90.02°T，含蛋白质含量3.09 g/100 g，Ca、Fe、Zn含量分别为121.75、3.8575和5.0275 mg/L。【结论】以木瓜和鲜牛奶为原料，以市售酸奶为发酵剂制备木瓜酸奶，其原料易得，方法简单可行，发酵时间短，尤其适合家庭式的生产制作。

Papaya yogurt production process optimization

Objective]The processing conditions of papaya dairy products were optimized to provide a new way for developing new types of fruit and vegetable yogurt and fortified milk. Method]Papaya and fresh milk were used as raw ma-terials. The finished products of yogurt were used as a leavening agent. Juice yogurt was prepared with added sugar and stabi-lizer after sterilization, cooling and fermentation. The processing conditions of papaya dairy products were optimized based on single factor test and orthogonal test. Result]The best ratio of raw materials for papaya yogurt was as follows：milk, papaya juice：sugar：yeast leavening agent （Bright probiotics fermented milk）：stabilizer （CMC∶gelatin=1∶1）=100∶30∶12∶60∶0.2. The production process of fermentation was 7 h fermentation at 40 ℃and 12 h refrigerator cooling. In the conditions of optimum process, the papaya yogurt acidity was 90.02 °T. Protein content was 3.09 g/100 g. Ca, Fe and Zn content was 121.75, 3.8575, and 5.0275 mg/L, respectively.Conclusion]The papaya yogurt was prepared using papaya and fresh milk as raw materials and commercially available yogurt as the leavening agent. It was easy to obtain raw materials. The method was simple and feasible. The fermentation time was short, hence it was particularly suitable for home-made papaya yogurt.