摘要
[目的]优化得出木糖醇酸奶的最佳发酵工艺。[方法]以还原乳和木糖醇为主要材料，以保加利亚乳杆菌和嗜热链球菌为发酵菌种发酵生产无糖酸奶。在单因素试验的基础上，通过正交试验优化木糖醇添加量、发酵剂接种量和发酵时间3个因素，确定木糖醇酸奶发酵的最佳工艺。[结果]木糖醇酸奶的最佳发酵工艺：12％还原乳，木糖醇添加量5．5％，发酵剂接种量为1．5％，发酵温度42℃，发酵时间3．5 h。在该条件下发酵的酸奶色泽均匀，酸甜适中，柔和细腻，组织状态稳定。[结论]该产品的研制增加了酸奶的营养保健功能，丰富了酸奶市场，同时为市场开发木糖醇酸奶产品提供了理论依据。
Abstract
Objective] To obtain the optimal fermentation process of xylitol yoghurt.[Method] Xylitol yoghurt was sugarless yoghurt with xy-litol and reconstituted milk as the main raw materials, and Lactobacillus bulgaricus and Streptococcus thermophilus as the probiotic yoghurt start-ers.On the basis of single factor test, orthogonal experiment was used to optimize three factors, including xylitol addition, inoculation and fer-mentation time, thereby finally determining the optimum fermentation process of xylitol yoghurt.[ Result] Optimal fermentation conditions of xylitol yoghurt were as follows:reconstituted milk was 12%, the dosage of xylitol was 5.5%, the inoculating concentration of probiotic yoghurt starter was 1.5%, 42 ℃ fermenting for 3.5 h.The product made under the condition was delicate and soft, and had uniform color, sweet and sour taste, and stable tissue texture.[Conclusion] The preparation on the product could increase the nutrition and health function of yoghurt, enrich the yoghurt market and provide theoretical basis for developing xylitol yoghurt.
基金项目
天津市大学生创新创业训练计划项目(201510057150)
国家科技期刊平台
NSTL
维普
万方数据