蓝莓搅拌酸奶的研制

摘要

With the fresh milk as raw materials, to join blueberry jam. This study developed blueberry jam stirred yoghurt. And using the orthogonal experiment, the production process of blueberry jam stirred yoghurt is studied. The results show that the best processing technology of blueberry jam stirred yoghurt is the blueberry jam:fresh milk = 1: 9, sugar 5%, strains inoculation amount 3%, 43 ℃ fermentation 6 hours%试验以鲜牛奶为原料,加入蓝莓果酱研制蓝莓搅拌型酸奶,通过利用正交设计法对其生产工艺进行了初步研究。结果表明：搅拌型蓝莓酸奶的最佳工艺条件为蓝莓果酱与牛奶的配比为1∶9,蔗糖量6%,菌种接种量3%,43℃发酵6 h。