雪莲果保健酸奶的工艺研究

目的]研制一种新型的雪莲果保健酸奶。方法]通过活化菌种、制备母发酵剂和生产发酵剂制备雪莲果保健酸奶研究了雪莲果保健酸奶生产工艺的影响因素。结果]单因素试验表明,以黄原胶和明胶为稳定剂的稳定效果最好;当稳定剂添加量为0.20%（明胶0.10%＋黄原胶0.10%）时,稳定效果较好,白砂糖添加量为5%时成品感官评分最高;雪莲果浓缩果汁添加量为5%时,成品酸甜可口,感官评分最高;当发酵时间为4.0h时,酸度适中,成品感官评分最高。发酵时间对雪莲果保健酸奶品质的影响最大,其次是稳定剂和雪莲果浓缩果汁添加量,而白砂糖添加量的影响最小。结论]正交试验得生产雪莲果保健酸奶的最佳工艺条件为：稳定剂0.15%（明胶∶黄原胶）＋发酵时间4.5h＋雪莲果浓缩果汁4%＋白砂糖5%。

Technological Investigation on Healthy Yoghurt of Smallanthus sonchifolius

Objective] The purpose was to prepare a new type of healthy yoghurt of Smallanthus sonchifolius.Method] Through activating strains,preparing origin starter culture,productive origin starter culture and healthy yoghurt of S.sonchifolius,the influence factors of its production technology were investigated.Result] The single factor test indicated that with xanthan gum and gelatin as stabilizer,its stabilization effect was best.When the addition amount of stabilizer was 0.20%(0.10% gelatin + 0.10% xanthan gu...