柚子红枣酸奶的发酵工艺研究

以柚子汁、红枣汁和脱脂奶粉为主要原料，以保加利亚乳杆菌和嗜热链球菌1:1为发酵菌种，对柚子、红枣酸奶的发酵工艺进行研究。通过一系列单因素试验和L9(34)正交试验确定出发酵工艺的各工艺参数和酸奶的最佳配方，制成一种营养丰富、风味独特并具有保健功效的柚子、红枣酸奶。试验结果表明，该酸奶最佳配方为柚子汁添加量20%、红枣汁添加量10%，白砂糖6%，接种量7%，复合稳定剂添加量为0.9%，复合稳定剂为黄原胶、羧甲基纤维素钠、果胶1:1:1的比例，发酵温度40℃，发酵时间8 h。

Research on Processing Technology of Chinese Jujube Juice-Grapefruit Yogurt

In order to confirm the processing technology of Chinese jujube juice-grapefruit yogurt, which its main raw materials were grapefruit juice, Chinese jujube juice and evaporated skimmed milk powder, a series of single factors experiments and L9(34) orthogonal experiment have been down, the best fermentation process condition and the recipe have been determined, the optimum yogurt recipe as follows: grapefruit juice 20%, Chinese jujube juice 10%, white sugar 6%, inoculation concentration 7%, compound stabilizer 0.9%, which the compound stabilizer consist of xanthan gum, sodium carboxymethyl cellulose, pectin mixed by 1:1:1. The best fermentation process condition as follows: taking Lactobacillus bulgaricus and Streptococcus thermophilus as the original strains, the mixing ratio was 1:1, fermented under the condition of 40℃ for 8 hours.