| 摘要: |
| 以鲜牛奶、苹果酱、苹果果肉为主要原料，以混合乳酸为发酵剂，以蔗糖为调味剂，采用6种工艺流程，通过L9(34)正交试验确定出最适工艺流程及工艺参数为：鲜牛奶（200 g）→加入蔗糖（4 g）→过滤→杀菌（95℃，5 min）→加入苹果酱（70 g）→接入3 g/kg的发酵剂→45 ℃下恒温发酵3 h→后发酵（0-5℃，24 h）→成品。以此工艺制得的苹果果肉酸奶，不仅可以保持传统型酸奶的色泽、风味及组织状态，并具有苹果固的的营养、色泽与香味，其货架期（0-5 ℃）可达7 d。 |
| 关键词: 果肉型酸奶 苹果 工艺流程 |
| DOI： |
| 分类号:S827.8 S827.2 |
| 基金项目:国家自然科学基金资助项目 ( 39370 5 0 7) |
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| Processing procedure of producing yogurt mixed with apple pulp |
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REN Zhan-jun 1 CHANG Hong 2 LIU Xiao-lin 1 GENG She-min 1 QIN Guo-qing 1 LI Xiang-yun 1 ZHENG Hui-ling 1 Nozawa K 3
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| Abstract: |
| Fresh milk,apple jam,cane sugar and lactobacillus were used in the experiments as materials.Experiments are carried out according to six different scheme of processing procedures.The results showed that the optimal technical program for making yogurt mixed with apple pulp is,fresh milk 200 g→adding 4 g cane sugar→filtration →sterilization（95 ℃，5 min）→adding 70 g apple jam→adding 3 g/kg lactobacillus→fermented under 45 ℃ for 3 h→fermented under 0-5 ℃ for 24 h→product.Apple's color,favor,nutrition and scent were well preserved in products made out according to the optimal processing procedure and parameters,besides of this they are good in structure,long in shelf life（7 d under 0-5℃）. |
| Key words: yogurt apple processing flow |
