加工工艺对虫草大枣酸奶品质的影响_食品科学与工程.rar

摘要:本文以枣汁、虫草发酵液、全脂奶粉为主要原料，利用直投式菌种作为发酵剂，对凝固型虫草大枣酸奶和搅拌型虫草大枣酸奶的生产工艺进行研究，凝固型虫草大枣酸奶的最佳工艺参数为：枣汁添加量18%，虫草发酵液添加量12%，白砂糖添加量9%，全脂奶粉添加量12%，复配稳定剂添加量0.2%，杀菌方式90°C，15min，接种量0.2%，培养时间10h，培养温度42°C，后熟时间12h；搅拌型虫草大枣酸奶的最佳工艺参数为：全脂奶粉：水为1:7，枣汁添加量19%，虫草发酵液添加量9%。本试验制得的酸奶色香味俱佳，口感细腻，酸甜爽口，凝乳状态均匀，有浓郁的红枣和虫草风味，而且具有一定的营养保健功能，发展前景十分广阔。

关键词 枣汁；虫草发酵液；凝固型；搅拌型

Abstract:In this paper, using date juice, Chinese caterpillar fungus fermentation liquid, whole milk powder as the main raw material, using DVS strain as fermentation agent, on the solidification type Chinese caterpillar fungus jujube yogurt and mixing type Chinese caterpillar fungus jujube yogurt production technology was studied, the solidified Cordyceps jujube yogurt optimum process parameters were: jujube juice volume 18%, Chinese caterpillar fungus fermentation liquid is added volume 12% in 9%, the quantity of sugar, milk powder added 12%, compound stabilizer added 0.2%, the sterilization method of 90 ° C, 15min, 0.2% inoculation quantity,  culture time 10h, culture temperature 42 ° C, ripening time 12h; mixing type Chinese caterpillar fungus jujube yogurt optimal technological parameters for: whole milk powder: water 1:7, jujube juice content 19%, addition of 9% cordyceps. This test prepared yogurt flavor, delicate taste, tasty and refreshing texture, uniform, rich red dates and Cordyceps flavor, but also has certain nutrition and health function, and very broad prospects for development.

Keywords  Jujube juice  Chinese caterpillar fungus fermentation liquid  Solidification type  Mixing type