冷冻的蓝靛果山羊酸奶工艺条件优化

摘要

Lonicera edulis, goat milk as the test material by single factor tests and L9(34) orthogonal test deter-mined the optimal fermentation technological conditions of composite yogurt products, comparison research on product quality stability under frozen and refrigeration condition. Forming brewing technology of frozen Lonicera edulis goat yogurt. The results showed that the optimal fermentation conditions were:Lonicera edulis jam 6%, cane sugar 7%, inoculation amount 4%, fermentation time 4.5 h, fermentation temperature 43℃, according to the parameter of Lonicera edulis goat yogurt sensory score of 98 points, physicochemical index and sanitary index were up to the requirements of GB 19302-2010, with the unique flavor of Lonicera edulis and yogurt. The quality of the product was more stable under the conditions of-18℃--20℃, which was cold storage at 0℃-4℃. The composite manufacturing frozen Lonicera edulis goat yogurt can be significant improvement flavor of goat milk, nutrition and health efficacy complementary, improvement of product-addition value.%以蓝靛果、山羊奶为试材，采用单因素试验及L9（34）正交试验确定其复合酸奶产品的最优发酵工艺条件，比对其在冷冻与冷藏条件下产品质量稳定性，形成冷冻的蓝靛果山羊酸奶酿造工艺。试验结果表明：最优发酵工艺为蓝靛果果酱6%、蔗糖7%、接种量4%、发酵时间4.5 h、发酵温度43℃，按此参数生产的蓝靛果山羊酸奶感官评分达98分，理化指标与卫生指标均达到GB 19302-2010《食品安全国家标准发酵乳》要求，具有蓝靛果和酸奶特有的风味。产品在-18℃～-20℃条件下冷冻贮藏，比0℃～4℃条件下冷藏，其质量更稳定。制成冷冻的蓝靛果山羊酸奶可显著改善山羊奶膻味、实现营养与保健功效互补，提高产品附加值。