食品工程
食品工程
식품공정
FOOD ENGINEERING
2014年
2期
23-25,35
,共4页
木糖醇%南瓜%酸奶%复合稳定剂
木糖醇%南瓜%痠奶%複閤穩定劑
목당순%남과%산내%복합은정제
xylitol%pumpkin%yogurt%composite stabilizer
采用南瓜浆、木糖醇与原乳混合进行乳酸菌发酵制成木糖醇南瓜酸奶，并对其工艺进行优化。通过单因素试验选取南瓜浆、木糖醇及复合稳定剂的添加量为3个因素，进行正交试验确定最佳工艺参数。试验结果表明，南瓜浆的添加量7.5%，木糖醇的添加量8.0%，复合稳定剂的添加量0.4%，发酵剂的添加量4.0%，发酵时间4 h，发酵温度42℃，此工艺条件下制作的木糖醇南瓜酸奶酸甜适度，口感细腻，香味浓郁。
採用南瓜漿、木糖醇與原乳混閤進行乳痠菌髮酵製成木糖醇南瓜痠奶，併對其工藝進行優化。通過單因素試驗選取南瓜漿、木糖醇及複閤穩定劑的添加量為3箇因素，進行正交試驗確定最佳工藝參數。試驗結果錶明，南瓜漿的添加量7.5%，木糖醇的添加量8.0%，複閤穩定劑的添加量0.4%，髮酵劑的添加量4.0%，髮酵時間4 h，髮酵溫度42℃，此工藝條件下製作的木糖醇南瓜痠奶痠甜適度，口感細膩，香味濃鬱。
채용남과장、목당순여원유혼합진행유산균발효제성목당순남과산내，병대기공예진행우화。통과단인소시험선취남과장、목당순급복합은정제적첨가량위3개인소，진행정교시험학정최가공예삼수。시험결과표명，남과장적첨가량7.5%，목당순적첨가량8.0%，복합은정제적첨가량0.4%，발효제적첨가량4.0%，발효시간4 h，발효온도42℃，차공예조건하제작적목당순남과산내산첨괄도，구감세니，향미농욱。
A kind of fermented yogurt made with pumpkins, fresh milk, and xylitol was researched. The optimal fermen-tation conditions were determined by single factor experiment and orthogonal test. Results showed that the concentration of pumpkin pulp was 7.5%, xylitol was 8.0%, compound stabilizer was 0.4%, yeast was 4.0%, fermentation time was 4 hours, fermentation temperature was 42℃. The yogurt was sour-sweet taste, good taste, and fine flavor.
