红茶菌酸枣仁凝固型酸奶制备工艺研究

Preparation technology of kombucha-Ziziphus jujuba seed coagulated yogurt

中文关键词:  红茶菌  酸枣仁  酸奶  工艺参数

英文关键词:kumbacha  Ziziphus jujuba seed  yogurt  technological parameters

中文摘要:

      目的 制备红茶菌酸枣仁凝固型酸奶。方法 以酸奶的组织状态、乳清析出状况、口感以及风味等方面为评价指标, 采用单因素实验方法研究红茶菌添加量、酸枣仁浸提液添加量及白砂糖添加量等对酸奶品质的影响, 通过正交实验方法优化确定酸奶的最佳工艺参数。结果 红茶菌添加量、酸枣仁浸提液添加量及白砂糖添加量对酸奶品质具有重要的影响, 当红茶菌液添加量6%、酸枣仁浸提液添加量30%、白砂糖添加量4%时酸奶品质最佳。结论 发酵后的酸奶兼有酸枣仁与奶香的香气, 增加了我国酸奶口味的多样化。

英文摘要:

      Objective To research the preparation of kombucha-Ziziphus jujuba seed coagulated yogurt. Methods Taking the tissue state, whey extraction condition, taste and flavor of yogurt as evaluation indicators, the effects of kombucha addition, Ziziphus jujube seed extract addition and white sugar addition on the quality of yogurt were studied by single-factor experimental methods, and the optimal process parameters of yogurt were optimized by orthogonal experiment method. Results The addition amount of kumbacha, Ziziphus jujuba seed extract and white granulated sugar had important influence on the quality of yoghurt, and the best quality of yoghurt was obtained at the condition of 6% kumbacha, 30% Ziziphus jujuba seed extract and 4% white sugar. Conclusion The fermented yoghurt has the aroma of Ziziphus jujuba and milk aroma, which increases the variety of yoghurt taste in our conntry.