| 樱桃酸奶工艺技术研究 |
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| 引用本文： | 黄和升,王海平. 樱桃酸奶工艺技术研究[J]. 粮食科技与经济, 2013, 0(6): 58-60 |
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| 作者姓名： | 黄和升 王海平 |
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| 作者单位： | [1]江苏食品药品职业技术学院,江苏淮安223003 [2]江苏省食品加工工程技术研究开发中心,江苏淮安223003 |
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| 基金项目： | 江苏省食品加工工程技术研究开发中心平台项目（苏教财[2010]69号）. |
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| 摘 要： | 以樱桃、鲜牛奶为主要原料，加入保加利亚乳杆菌与嗜热链球菌进行混茵发酵制作樱桃酸奶，研究了樱桃和鲜牛奶的比例、菌种添加量、pH、白砂糖添加量对成品的影响，应用正交试验确定樱桃酸奶的最佳工艺。结果表明，樱桃酸奶发酵工艺的最佳配方为：樱桃汁与鲜牛奶的比例1：8，白砂糖添加量8％，接种量60／o，发酵pH5．5，以此工艺条件可生产出酸甜可口、果香浓郁、性质稳定的营养保健樱桃酸奶。
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| 关 键 词： | 樱桃 酸奶 工艺 |
Study on Technology of Cherry Yogurt |
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| Huang Hesheng,Wang Haiping. Study on Technology of Cherry Yogurt[J]. Grain Technology and Economy, 2013, 0(6): 58-60 |
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| Authors: | Huang Hesheng Wang Haiping |
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| Affiliation: | 1＇2 (1.Jiangsu Food ＆Pharmaceutical Science College, Huaian, Jiangsu 223003; 2.Jiangsu Food Processing Research and Development Center, Huaian, Jiangsu 223003 ) |
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| Abstract: | Cherry yogurt was made by making use of fresh milk and cherry juice adding Lactobacillus bulgaricus and Strepto- coccus thermophilus. The quality of chen＇y yogurt was studied through single factor experiment and orthogonal experiment. The results showed that the best formula of cherry yogurt fermentation process：The ratio of cherry juice and fresh milk l：8,sugar 8%, inoculum 6%,fermentation pH5.5. Under this condition,cherry yogurt is delicious,fruity, stable and healthy. |
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| Keywords: | cherry yogurt process |
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