CAJ | 학술논문

　　以鲜牛乳为主要原料，适当添加柑橘汁、砂糖及柑橘果粒等混合调配，经混合乳酸菌发酵制备新型搅拌型柑橘酸奶，应用正交试验设计筛选出该酸奶的工艺及配方。实验结果表明：以新鲜优质牛奶为原料，加入12%的柑橘汁、9%的砂糖、4%的乳酸菌，经4h发酵即可制作出品质优良、各项指标符合国家标准的柑橘酸奶；实验还比较了两种脱苦剂对柑橘果汁的脱苦效果，结果表明β-环状糊精的脱苦效果优于活性炭；采用打蛋器搅拌破乳能提高产品的品质。
　　이선우유위주요원료，괄당첨가감귤즙、사당급감귤과립등혼합조배，경혼합유산균발효제비신형교반형감귤산내，응용정교시험설계사선출해산내적공예급배방。실험결과표명：이신선우질우내위원료，가입12%적감귤즙、9%적사당、4%적유산균，경4h발효즉가제작출품질우량、각항지표부합국가표준적감귤산내；실험환비교료량충탈고제대감귤과즙적탈고효과，결과표명β-배상호정적탈고효과우우활성탄；채용타단기교반파유능제고산품적품질。
The new stirring-type citrus juice yoghurt was prepared by mixing of fresh milk, sugar, citrus juice and inoculation starter. The optimal conditions were obtained by single factor experiments and orthogonal experiments as following: citrus juice 12 %, sugar 9 %, inoculation 4 % and fermentation time 4 h. The chemical compositions, microbiology and sensory quality of stirring-type yoghurt were consistent with national standard under the optimal conditions. Results showed that the debittering effects ofβ-cyclodextrin were better than active carbon powder. The qualities of yoghurt were improved by stirring method of eggbeater.