【摘要】 研制一种新型的月季花保健酸奶。首先分析了酸奶制作过程的一些因素对月季花色素稳定性的影响;改进了酸度的测定方法;确定了最佳工艺流程和参数为新鲜牛奶→加稳定剂(0.07%CMC)→加糖(9%)→灭菌(95℃,5 min)→冷却(<42℃)→接种(4.5%)→发酵(42℃,4.0 h)→加月季花色素(经55℃,30 min灭菌的1 mg/mL的色素4%)→搅拌→后熟(4℃,16 h～24 h)→成品。产品呈粉红色,兼具牛奶和月季花的芳香,甜而不腻,爽滑可口。在4℃时的货架期为20 d左右。更多还原

【Abstract】 A new-type of Chinese rose yogurt has been developed.First the effect of Chinese rose’s pigment stability on some of the factors in process of producing yogurt was analyzed.The method of measuring acidity was improved.Then the optimal process and the optimal parameter were determined fresh milk→add stabilizer(0.07 % CMC)→add sugar(9 %)→sterilize(95 ℃,5 min)→cool down(<42 ℃)→inoculate(4.5 %)→ferment(42 ℃,4.0 h)→add Chinese rose pigment(1 mg/mL of pigment sterilized at 55 ℃,30 min,4 %)→stir→ferment(4 ℃,16 h-24 h)→completed product.The product was pink,sweet,smooth and low-fat,with the flavor of both milk and Chinese rose.At 4 ℃,the shelf life of the product was 20 days.更多还原