Position: Home > Articles > The Study on Preparation of Strawberry Flavor Premixed Yoghurt Powder and Its Stability by Dry Mixing Method
China Dairy Cattle
2019
(1)
33-37
干混法制备草莓风味酸奶预拌粉及其稳定性研究
作 者：
林少华;白海林;王丽;李晓红;句荣辉;罗红霞
单 位：
北京农业职业学院;海城海佳鑫澳奶制品有限公司
关键词：
酸奶预拌粉;保加利亚乳杆菌;嗜热链球菌;草莓风味
摘 要：
以全脂奶粉、蔗糖、草莓果粉等为原料,添加保加利亚乳杆菌和嗜热链球菌(1:1)混合直投式发酵剂,通过干法混合的工艺制成酸奶预拌粉。采用正交试验优化酸奶预拌粉的配方,并以感官评价的方式对其发酵成的酸奶进行评分,最终确定最佳配方及发酵工艺条件。结果表明,酸奶预拌粉的最佳配方为:全脂奶粉88%,混合直投式发酵剂添加量0.006%,蔗糖添加量7%,草莓果粉添加量5%;预拌粉发酵成酸奶的温度为43℃,时间为6h。感官评价结果表明,该工艺条件下得到的酸奶口感最佳。产品在常温条件下,经过18个月的稳定性测试,活菌数及发酵后酸奶的口感均符合要求。
译 名：
The Study on Preparation of Strawberry Flavor Premixed Yoghurt Powder and Its Stability by Dry Mixing Method
作 者：
LIN Shao-hua;BAI Hai-lin;WANG Li;LI Xiao-hong;JU Rong-hui;LUO Hong-xia;Beijing Vocational College of Agriculture;Haicheng Hai Jia Xin Ao Dairy Products Co.Ltd.;
单 位：
LIN Shao-hua%BAI Hai-lin%WANG Li%LI Xiao-hong%JU Rong-hui%LUO Hong-xia%Beijing Vocational College of Agriculture%Haicheng Hai Jia Xin Ao Dairy Products Co.Ltd.
关键词：
Yoghurt powder;;Lactobacillus bulgaricus;;Streptococcus thermophilus;;Strawberry flavor
摘 要：
The mixture of Lactobacillus bulgaricus and Streptococcus thermophilus(1:1) was added with full fat milk powder, sucrose and strawberry fruit powder as raw material, and the premixed yoghurt powder was made by dry mixing process. The formula of the premixed yogurt powder was optimized by orthogonal experiment, based on the fermented yogurt was evaluated by sensory evaluation. The results showed that the best formula of premixed yogurt powder was: 88% of full fat milk powder, 0.006% of mixed direct fermentor, 7% for sucrose, 5% for strawberry fruit powder. The fermented temperature is 43℃ and time is 6 h. Sensory evaluation is best under this condition. After 18 months' stability test at room temperature, the CFU of Lactobacillus and the taste of yogurt were all up to the requirements.
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