草莓发酵乳饮料的研制

以草莓和全脂乳粉为主要原料,研制出集草莓和酸奶的保健功能于一体的新型保健饮料——草莓发酵乳饮料。采用正交试验确定最优工艺组合,结果表明,草莓汁添加量为16%,加糖量5%,接种量3%,发酵温度为37℃为最佳工艺条件,得到的发酵乳品质最好。该产品的风味和组织状态较好,色泽淡红色,酸甜适中,口感细腻,具有草莓和发酵乳的混合香味。

Preparation of the Strawberry Yoghurt

Taking the strawberry and milk as the main raw materials,a fermented strawberry yoghurt-a new type of healthy care drink is developed.The optimum conditions of processing technology are obtained through orthogonal test: increases 16% strawberry juice quantity,5% cane sugar,3% total inoculation concentration,37 ℃fermentation temperature.Through this approach we can obtain a nutrient-rich,pure taste health yoghurt.Under these conditions,products present light red,good taste and good tissue,and own mixed flavor of strawberry and milk.