甘草风味发酵乳的研制

目的]以复原乳为原料，利用甘草提取液、瑞士乳杆菌、嗜热链球菌和保加利亚乳杆菌，发酵制备风味发酵乳。方法]通过单因素试验，研究甘草液添加量、白糖添加量和发酵时间对试验产品感官品质影响。利用正交试验，设计甘草风味发酵乳的最佳工艺参数。结果]甘草风味发酵乳的最佳发酵条件：接种量3%，甘草提取液添加量20%，白砂糖添加量6%,42℃发酵6 h。发酵乳风味良好，凝乳状态均匀，有较好的15天贮藏期稳定性，有较好感官品质，保持活菌数在6.5×108 CFU/mL以上。结论]本文经过试验研制新口味发酵乳，拓宽发酵乳市场，满足消费者需求。

Development of Licorice Flavored Fermented Milk

Objective] Using reconstituted milk as raw material,licorice extract,Lactobacillus helveticus,Streptococcus thermophilus and Lactobacillus bulgaricus were fermented to prepare flavored fermented milk.Method]Through a single factor test,the effects of the addition amount of licorice liquid,sugar addition amount and fermentation time on the sensory quality of the test products were studied.Orthogonal experiment was used to design the optimal process parameters of licorice-flavored fermented milk.Result]The best fermentation conditions were 3% of the fermenting agent,20% of the licorice liquid,6% of the sugar,the fermentation temperature of 42 ℃ and the fermentation time of 6 hours.The fermented milk has a delicious taste,sweet and sour taste,no obvious smell of Chinese medicine and bad smell.The fermented milk prepared according to the optimized process parameters has good storage stability and can keep the number of viable bacteria above 6.5 × 10⁸ CFU/ mL .Conclusion]In this paper,a new taste of fermented milk is developed through experiments to broaden the market of fermented milk and meet the needs of consumers.