基于开菲尔菌种发酵的沙棘酸奶配方优化及工艺研究OA

[Objective]To enhance the comprehensive utilization of sea-buckthorn and enrich the variety of yogurt products,a formula and processing method for a stirred-type sea-buckthorn yogurt fermented with Kefir strain were developed and optimized.[Method]The sensory evaluation was used as the evaluation index.The brand of sea-buckthorn juice and the fermentation bacteria were selected through single-factor experiments.The L9(34)orthogonal test was used to optimize the addition amounts of sea buckthorn juice,white sugar,and stabilizers.[Result]The optimal formula was determined as:2.0%of Daoyulishi sea-buckthorn juice,7.0%of white sugar,and 0.4%of stabilizer.The fermentation bacteria selected was the Kehan Senkei Kefir strain A2.The fermentation was carried out at 32℃for 12-13 hours until the final acidity was(75±2)°T.The prepared sea-buckthorn yogurt had uniform texture,delicate taste,pleasant sourness and sweetness,and rich fruit aroma.The physicochemical and microbial indicators all met the national standards.[Conclusion]The process conditions were stable and feasible,and can provide a reference for the development of fermented dairy products with the characteristic flavor of sea-buckthorn.