蒲公英凝固型酸奶的研制

现代食品/XIANDAISHIPIN 125

蒲公英凝固型酸奶的研制

The Development of Dandelion Solidified Yoghurt

◎ 张　俊1，王庆权2

（1.淮安纵横生物科技有限公司，江苏　淮安　223300；

2.江苏食品药品职业技术学院，江苏　淮安　223300）

Zhang　Jun 1,Wang Qingquan 2

(1.Huai ′an Zongheng Biotechnology Co., Ltd., Huai ′an　223300, China;

2.Jiangsu Food and Pharmaceutical Science College, Huai ′an　223300, China)

摘　要：以蒲公英和鲜牛奶为主要原料，探索蒲公英凝固型酸奶的上产工艺。以蒲公英加入量、蔗糖加入量、微生物接入量、发酵时间和发酵温度为研究对象，通过多次试验，确定最佳配方和工艺参数。结果表明，按蒲公英10%、蔗糖6%、接种量6%、发酵温度43 ℃和发酵时间4 h 生产的酸奶，既有酸奶的发酵乳香味，又具有蒲公英特有的清香，二者香味相得益彰，相互融洽，营养丰富。

关键词：蒲公英；凝固型酸奶；工艺

Abstract：The text explore the dandelion coagulation yogurt production process to use dandelion and fresh milk as the main raw material. The optimum formulation and process parameters were determined by repeated experiments. The optimum formulation and process parameters were determined by adding the amount of dandelion, the amount of sucrose added, the amount of microbial access, the fermentation time and the fermentation temperature. The results showed that the optimum process is dandelion 10%, sucrose 6%, inoculation 6%, fermentation temperature 43 ℃, fermentation time 4 h. Yoghurt has the flavor of sour milk, and it has the fragrance of dandelion, the fragrance of the two, and they are harmonious and nutritious, which is produced by the optimum process.

Key words：Dandelion; Solidified Yoghurt; Process flow

中图分类号：TS252.54

本文以蒲公英和全脂牛奶为主要原料，探索出一

条新生产蒲公英凝固型酸奶的工艺流程。该产品具有

丰富的营养价值，蒲公英和全脂牛奶两者的结合不仅有酸奶的发酵乳香味，又具有蒲公英特有的清香，二者香味相得益彰，相互融洽，营养丰富。为蒲公英的深加工开辟了一条新的途径，而且也增加了酸奶的新品种[1-5]。

doi:10.16736/https://www.wendangku.net/doc/03419380.html,41-1434/ts.2017.09.044