【摘要】 以鲜牛乳和李子鲜果为主要原料,保加利亚乳杆菌(Lactobacillus bulgaricus)1028和嗜热链球菌(Streptococcus thermophilus)6032作为混合发酵剂,发酵制备凝固型李子酸奶。以酸度和感官评分为评价指标,在单因素试验的基础上,通过正交试验确定凝固型李子酸奶的最佳发酵条件,并对其理化指标及微生物指标进行检测分析。结果表明,凝固型李子酸奶的最优发酵条件为李子浆添加量40%,蔗糖添加量10%,发酵剂接种量4%,发酵温度42℃,发酵时间6 h。在此最优发酵条件下制得的凝固型李子酸奶酸度为85.4°T,感官评分为94分,质地细腻、酸甜可口,同时具备李子和酸奶的风味,其理化指标及微生物指标均符合相关国标要求。更多还原

【Abstract】 Using fresh milk and plum as the main raw materials, Lactobacillus bulgaricus 1028 and Streptococcus thermophilus 6032 as mixed starter cultures, the set-style plum yogurt was prepared. Using acidity and sensory score as evaluation indicators, based on the single factor tests, the optimal fermentation conditions of set-style plum yoghurt were determined by orthogonal tests, and the physical and chemical indicators and microbial indicators were detected and analyzed. The results indicated that the optimum fermentation conditions for set-style plum yoghurt were plum pulp addition 40%,sucrose addition 10%, starter cultures inoculum 4%, fermentation temperature 42 ℃ and time 6 h. Under the optimal fermentation conditions, the acidity of the set-style plum yogurt was 85.4 °T, and the sensory score was 94. The set-style plum yoghurt had smooth texture, sweet and sour taste, and plum and yoghurt flavor, and its physical and chemical indicators and microbial indicators met the relevant national standards.更多还原