刺梨凝固型酸奶的发酵工艺研究

研究了刺梨及蜂蜜制备的凝固型酸奶的发酵工艺，考察刺梨汁添加量、发酵温度、蜂蜜添加量、乳酸菌接种量及发酵时间对刺梨酸奶感官品质的影响。在单因素试验的基础上采用正交试验优化刺梨凝固型酸奶的发酵工艺。结果表明，刺梨凝固型酸奶最佳发酵条件为：刺梨汁添加量30%、蜂蜜添加量10%、乳酸菌接种量0.15%、发酵温度42 ℃和发酵时间9 h。在此条件下，所得刺梨凝固型酸奶感官评分为92.5分，质地均匀、凝结状态良好、口感细腻，且有浓郁的乳香味和刺梨风味。

Optimization of the fermentation process of Rosa roxburghii set yogurt

The fermentation technology of set yogurt prepared by Rosa roxburghii and honey was researched. The effects of R. roxburghii juice addition, fermentation temperature, honey addition, lactic acid bacteria inoculum and fermentation time on sensory quality of R. roxburghii set yogurt were investigated. Based on the single factor experiments, the fermentation process of R. roxburghii set yogurt were optimized by orthogonal experiments. The results showed that the fermentation conditions of R. roxburghii set yogurt were R. roxburghii juice addition 30%, honey addition 10%, lactic acid bacteria inoculum 0.15%, fermentation temperature 42 ℃ and time 9 h. Under the conditions, sensory score of R. roxburghii set yogurt was 92.5, and the set yogurt had uniform texture, good setting state, delicate taste, strong flavor of frankincense and R. roxburghii .