凝固型红枣山楂酸奶的研制

摘要

以脱脂乳粉为主要原料，辅以红枣，以保加利亚乳杆菌和嗜热链球菌混合菌作为发酵剂，再以山楂进行调味，生产凝固型红枣山楂酸奶．采用单因素试验和正交试验，通过感官评价，确定凝固型红枣山楂酸奶的最佳工艺条件，研究结果表明：红枣汁添加量24％，蔗糖添加量8％，接种量0．10％，在40℃下发酵6 h后添加山楂汁8％．成品风味独特，酸甜可口，感官评分最高．%Evaporated skimmed milk was used as the main raw material and jujube was used as the auxiliary material, taking mixture of Lactobacillus bulgaricus and Streptococcus thermophilus as the original strains ,then seasoned seasoning flavor sauce relish with hawthorn ,to produce solidified jujube-hawthorn yogurt . Single factor test and orthogonal experiments were done with evaluation of sense organ to determine the best pro -duction parameters as follows:jujube juice 24%,sucrose 8%,inoculation 0.01%,fermented under the condition of 40℃for 6 hours,then added hawthorn juice 8%.The final product has unique flavor ,optimal sweet and sour taste,and grade score of sense organ is the highest .