农产品加工·学刊（中）
農產品加工·學刊（中）
농산품가공·학간（중）
AEM RODUCTS ROCESSING
2014年
9期
10-12
,共3页
酸奶%苹果果粒%护色%发酵
痠奶%蘋果果粒%護色%髮酵
산내%평과과립%호색%발효
yogurt%apple fruit%color protection%fermentation
以全脂奶粉、新鲜苹果果粒为主要原料，以花花牛酸奶（含嗜热链球菌和保加利亚乳杆菌）为发酵剂，制备圣代型苹果果粒酸奶。结果表明，以0.2%柠檬酸和0.01%异抗坏血酸钠作为护色剂，将果粒浸于含1%氯化钙溶液硬化保脆，并于100℃热水热烫45 s以钝化多酚氧化酶和过氧化物酶的活性，与接种后的奶液在43℃下发酵6 h，最后添加0.15%的苹果香精。
以全脂奶粉、新鮮蘋果果粒為主要原料，以花花牛痠奶（含嗜熱鏈毬菌和保加利亞乳桿菌）為髮酵劑，製備聖代型蘋果果粒痠奶。結果錶明，以0.2%檸檬痠和0.01%異抗壞血痠鈉作為護色劑，將果粒浸于含1%氯化鈣溶液硬化保脆，併于100℃熱水熱燙45 s以鈍化多酚氧化酶和過氧化物酶的活性，與接種後的奶液在43℃下髮酵6 h，最後添加0.15%的蘋果香精。
이전지내분、신선평과과립위주요원료，이화화우산내（함기열련구균화보가리아유간균）위발효제，제비골대형평과과립산내。결과표명，이0.2%저몽산화0.01%이항배혈산납작위호색제，장과립침우함1%록화개용액경화보취，병우100℃열수열탕45 s이둔화다분양화매화과양화물매적활성，여접충후적내액재43℃하발효6 h，최후첨가0.15%적평과향정。
Taking the whole milk and fresh apple fruit as the main raw materials and Huahuaniu yogurt (containing Streptococcus thermophilus and Lactobacillus bulgaricus) as fermentation agent, preparation process of the apple fruit yogurt sundae is studied. The experimental results show that: with 0.2% citric acid and 0.01% sodium erythorbate as color protecting agent, the fruit in the leaching with 1% calcium chloride solution hardening and brittle , and at 100 ℃ hot 45 s for the inactivation of polyphenol oxidase and peroxidase activity, fermentation with inoculated yogurt for 6 h at 43 ℃ the addition of 0.15%apple flavor.
