CAJ | 학술논문

以鲜牛乳为主料,绿豆浆、野菊花汁、金银花汁、蔗糖为辅料,研究了新型清热解毒酸奶加工工艺.正交优化试验结果表明4种辅料添加量对发酵结果的影响顺序依次为绿豆浆>野菊花汁>蔗糖>金银花汁. 辅料最优添加量(占原料总量)分别为绿豆浆20%、野菊花汁8%、金银花汁4%、蔗糖8%,灭菌冷却后接入占总体积4%的发酵剂,经发酵及后熟所得酸奶产品酸度在80 °T左右,活菌数≥107 CFU/mL.采用此工艺加工的酸奶口感清爽、风味良好,符合国家酸奶产品标准,可用于工厂化生产.
이선우유위주료,록두장、야국화즙、금은화즙、자당위보료,연구료신형청열해독산내가공공예.정교우화시험결과표명4충보료첨가량대발효결과적영향순서의차위록두장>야국화즙>자당>금은화즙. 보료최우첨가량(점원료총량)분별위록두장20%、야국화즙8%、금은화즙4%、자당8%,멸균냉각후접입점총체적4%적발효제,경발효급후숙소득산내산품산도재80 °T좌우,활균수≥107 CFU/mL.채용차공예가공적산내구감청상、풍미량호,부합국가산내산품표준,가용우공엄화생산.
Heat-clearing and Detoxifying Yoghurt was taken from fresh milk as main raw material , with mung bean juice, wild chrysanthemum juice, honeysuckle juice and sugar used as auxiliary materials. Orthogonal test results showed that 4 kinds of supplementary materials dosage effect on fermentation results in order of mung bean juice > wild chrysanthemum juice > sucrose > honeysuckle juice. The best formula was mung bean juice 20 %, the wild chrysanthemum juice 8%, honeysuckle juice 4%and 8%of sucrose added. Sterilization cooling access accounted for 4%of the total volume of fermentation ,after fermentation and ripening the acidity of yogurt products in about 80 °T, the viable count≥107 CFU/mL. By taking this procedure, the yoghurt would have refreshing taste and pleasant flavor. Also , the procedure was qualified with national standards , the yoghurt would be able to produce in factory.