富含黄秋葵提取液风味酸奶配方优化研究

摘要

In this study, the skimmed milk powder was used as main raw material , okra juice was added into it, and a kind of okra yogurt was made through the fermentation by both Lactobca illus bulgaricusand Streptococcus thermophilus.Using sensory quality and water-holding capacity as evaluation indexes, by single-factor experiment and orthogonal test, the author obtained the optimal formula of okra yogurt as follows: skimmed milk powderr 11%( w/w) , white granulated sugar 6%( w/w) , 2 species of bacteria 0.35%( w/w) , and okra juice 14%( w/w) .This formula could be used to produce high-quality okra yoghurt with suit-able sour and sweet degree and smooth taste .%以脱脂奶粉为主要原料，添加黄秋葵汁经保加利亚乳杆菌和嗜热链球菌复合菌种发酵成黄秋葵酸奶；以感官评价和持水性为评分指标，通过单因素实验和正交实验对黄秋葵酸奶制作工艺进行优化。结果表明，黄秋葵酸奶的最佳工艺配方为脱脂奶粉11％、白砂糖6％、复合菌种含量0．35％、黄秋葵汁含量14％，得到的黄秋葵酸奶酸甜适宜、口感爽滑、品质良好。