银耳枣汁酸奶工艺参数的优化

以牛奶、银耳和红枣为主要原料,将保加利亚乳杆菌与嗜热链球菌的按1:1的比例混合作为发酵剂,对银耳枣汁酸奶的生产新工艺进行研究。采用不同的接种量、银耳和枣汁添加量和发酵温度进行实验,研究各单因素对酸奶感官品质的影响,通过对产品的感官评定,确定最佳工艺参数。试验结果表明,银耳枣汁酸奶的关键工艺优化参数为枣汁添加量16%,接种量4%,银耳添加量10%。采用本新工艺生产的银耳枣汁酸奶不但具有传统酸奶特有的香味,口感细腻爽口,酸甜适宜,组织均匀,而且有浓郁的红枣风味,发展前景十分广阔。

Optimization of Technologic Parameters for Tremella and Jujube Juice Yogurt

Jujube and milk as the main raw material,Lactobacillus bulgaricus and Streptococcus thermophilus with the ratio of 1:1 as a starter,optimized the technologic parameters of tremella and jujube juice yogurt production. Using different starter inoculum,tremella and jujube juice content on the single factor of the sensory quality of yogurt,through taste and the products score,to determine the optimum process parameters. Orthogonal experiment parameters of tremella and jujube juice yogurt,which were jujube content (16%),starter inoculum (4%) and tremella content (10%),were optimized by using three factors quadratic design. Using this new technology,the tremella and jujube juice yogurt not only with traditional yogurt unique flavor,delicate taste refreshing,tart appropriate organizations uniform,but with a rich flavor of jujube,and the prospects are bright.