圣女果百合酸乳制品及其稳定性研究

以圣女果、百合和鲜牛奶(或奶粉)为主要原料,添加白砂糖、稳定剂等辅料,保加利亚乳杆菌和嗜热链菌为混合发酵剂,通过L3(33)正交试验和感官评定,研究生产圣女果百合酸奶的加工工艺及其影响稳定性的因素,并对百合浆料液化和脱苦工艺及圣女果的护色条件进行了探讨.试验结果表明:圣女果浆∶百合汁=5∶5,80％的鲜牛奶,7％的白砂糖,0.3％的果胶或复合稳定剂(0.15％的耐酸CMC、0.15％的果胶),发酵温度为41℃,发酵时间约4h,接种量2％时,酸奶质量最佳.

Research on cherry tomato lily yoghurt products and its stability

With cherry tomato,lily and fresh milk（or powdered milk） as main raw materials,adding sugar,stabilizer and other accessories,Lactobacillus bulgaricus and thermophilic chain bacteria for fermenting agents,through the L3（33） orthogonal experiments and sensory evaluation,the research focused on the processing technology of production cherry tomato lily yoghurt,discussed the conditions of the lily slurry liquefied,debittering process,and the cherry tomato color protection.The results showed that the best product condictions of yoghurt were the fruit pulp∶lily juice=5∶5,80% fresh milk,7% sugar,0.3% pectin or composite stabilizer（0.15% CMC,0.15% pectin acid）,fermentation temperature as 41℃,the fermentation time about 4h,2% inoculation quantity.