【摘要】 本研究以牛奶、草莓、花生为主要原料,经预热均质发酵制成酸奶。选择以草莓及花生的混合配比、发酵温度、接种量、白砂糖添加量、添加剂用量等因素进行单因素试验,以感官评分为标准,并在单因素试验基础上进行L₉（3⁴）正交试验,确定酸奶的最佳发酵工艺。结果表明:草莓及花生的混合配比6∶4、发酵温度44℃、发酵时间4 h、接种量3%、白砂糖6%、麦芽糊精5%、单甘脂0.4%、黄原胶5%条件下制得的产品风味最佳、色泽最优、口感细腻、奶香浓郁。更多还原

【Abstract】 In this study, milk, strawberries and peanuts were used as the main raw materials to prepare yoghurt by preheating and through homogeneous fermentation. The single factor experiment was carried out according to the mixing ratio of strawberry and peanut, fermentation temperature, inoculum size, sugar content and additive dosage. The sensory score was taken as the standard, and orthogonal test was carried out on the basis of single factor experiment to determine the best fermentation technology of yoghurt. The results showed that when the mixed ratio of strawberry and peanut was 6∶4, the fermentation temperature was 44 ℃,the fermentation time was 4 hours, the inoculum size was 3%, the sugar was 6%, the maltodextrin was 5%, the monoglyceride was 0.4%, and the xanthan gum was 5%, the product had the best flavor, the best color, fine taste and rich milk flavor.更多还原