高蛋白凝固型酸奶的工艺及质量控制

本文以牛乳、乳清蛋白、牛奶浓缩蛋白和白砂糖等为原料,以嗜热链球菌(Streptococcus thermophilus)和保加利亚乳杆菌(Lactobacillus bulgaricus)为发酵剂,经灌装发酵制成一种蛋白含量为5.0 g/100 g的高蛋白凝固型酸奶.同时还检测了酸奶的理化指标及微生物指标,分析了产品在...

Technology and Quality Control of High Protein Solidified Yoghurt

In this paper,milk,whey protein,milk protein concentrate and sugar were used as raw materials,Streptococcus thermophilus and Lactobacillus bulgaricus were fermented to produce a high protein yoghurt with protein content of 5.0 g/100 g.The paper also tested the physical and chemical indicators and microbial indicators,analyzed the causes of quality defects in the pilot test process,and made positive improvements.Through single factor and orthogonal design,according to sensory evaluation,the optimal production conditions were as follows:fermentation time is 6.5 h,lactobacillus inoculum is 1.0×10⁶CFU·mL^-1,fermentation temperature is 42℃,and protein addition is 0.4%,which provide technological and theoretical basis for the production and quality control of high-protein solidified yoghurt.