【作者】 刘传栩； 李理； 杨爱君；

【Author】 LIU Chuan-Xu;LI Li;YANG Ai-Jun;School of Food Science and Engineering, South China University of Technology;Guangdong Yantang Dairy Co., Ltd.;

【机构】 华南理工大学食品科学与工程学院； 广东燕塘乳业股份有限公司；

【摘要】 试验以全脂羊奶粉为原料,选用丹尼斯克YO-MIX611发酵剂制备羊酸奶,研究对比不同发酵条件对羊酸奶产品品质的影响,选择对品质影响较大的乳固形物含量、发酵温度和发酵时间为因素,采用Box-Behnken模型对羊奶酸奶工艺参数进行优化,得出羊酸奶感官质量的最佳工艺参数为:质量浓度14.32%的复原乳,添加7%的白砂糖,95℃水浴灭菌10min,以2%的接种量接种发酵,在42.3℃的温度条件下发酵5.04 h,搅拌破乳后在4℃冷藏后熟。所得羊酸奶色泽均匀、组织细腻、酸度适中且较低膻味。更多还原

【Abstract】 In this experiment, the whole fat goat milk powder was used as the raw material to prepare the goat milk yoghurt with YO-MIX611 as the starter culture. The effects of different fermentation conditions on the quality of the goat milk yoghurt were studied and compared. The factors such as the content of milk solids, fermentation temperature and fermentation time which have great influence on the quality were selected. The box Behnken model was used to optimize the technological parameters of the goat milk yoghurt, and the best sensory quality of the goat milk yoghurt was obtained. The technological parameters were: reconstituted milk with mass concentration of 14.32 %, adding 7 % white granulated sugar, sterilizing in 95 ℃ water bath for 10 min, inoculating fermentation with 2 % inoculum amount, fermenting for 5.04 h at 42.3 ℃, stirring and breaking milk, then refrigerating at 4 ℃ and ripening. The yoghourt has uniform color, fine texture, moderate acidity and good flavor.更多还原