凝固型桂花酸奶的制作工艺研究
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摘要
试验选用桂花结合酸奶的制备工艺,制备一种具有桂花香的凝固型酸奶。在单因素实验基础上,利用正交试验优化最佳工艺配方,以菌种接种量、桂花添加量、白砂糖添加量、发酵时间及发酵温度作为试验因素,考察其对凝固型桂花酸奶的感官评分的影响。结果表明:在菌种接种量2%、桂花添加量0. 6%、白砂糖添加量6%配方下,控制发酵温度为43℃,发酵时间为6h,得到的酸奶呈现淡黄色,具有桂花特有的香味,口感细腻、组织状态达到最佳状态,具有良好的食用性能。
The experiment is designed by single factor test and orthogonal test. The experimental factors including inoculum quantity,the addition of sugar,fermentation time and fermentation temperature are evaluated in the sensory scores. The results show that the best recipe is as follows: 2% inoculation,0.6% osmanthus and6%sugar with 43℃ fermentation temperature for 6 hours. Yoghurt prepared under such conditions presents the best sensory terms with a pale yellow color,a special osmanthus aroma and a fine texture.
The experiment is designed by single factor test and orthogonal test. The experimental factors including inoculum quantity,the addition of sugar,fermentation time and fermentation temperature are evaluated in the sensory scores. The results show that the best recipe is as follows: 2% inoculation,0.6% osmanthus and6%sugar with 43℃ fermentation temperature for 6 hours. Yoghurt prepared under such conditions presents the best sensory terms with a pale yellow color,a special osmanthus aroma and a fine texture.
引文
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[4]任全进,朱洪武,等.桂花资源的利用价值[J].中国野生植物资源,1999(4):34-35.
[5]原康,解凯彬.菠萝果肉大豆酸奶配方筛选及优化[J].食品与发酵科技,2014,50(4):46-48.
[6]许谦.不同乳酸菌配方对酸奶品质的影响[J].中国酿造,2012,31(12):75-79.
[2]伍朝辉,黄莹.基于旅游活动中桂花的应用探讨[J].北方园艺,2011(3):101-103.
[3]杨文斌.桂花鸭梨复合型果酒的酿造工艺研究[J].食品工业科技,2016,37(2):199-203,208.
[4]任全进,朱洪武,等.桂花资源的利用价值[J].中国野生植物资源,1999(4):34-35.
[5]原康,解凯彬.菠萝果肉大豆酸奶配方筛选及优化[J].食品与发酵科技,2014,50(4):46-48.
[6]许谦.不同乳酸菌配方对酸奶品质的影响[J].中国酿造,2012,31(12):75-79.