中国乳业 ›› 2022, Vol. 0 ›› Issue (9): 88-94.doi: 10.12377/1671-4393.22.09.18

• 乳品加工 • 上一篇    下一篇

俄罗斯风味红枣枸杞酸奶的研制

邓凯1, 陈文璐2, 何相伟1, 李原野1, 刘妍妍3,*, 孙志刚4, 丛文广4   

  1. 1 黑龙江惠丰乳品有限公司,黑龙江大庆 163319;
    2 山东得益乳业股份有限公司,山东淄博 255086;
    3 黑龙江八一农垦大学食品学院,黑龙江大庆 163319;
    4 黑龙江飞鹤乳业有限公司,黑龙江克东 164800
  • 出版日期:2022-09-25 发布日期:2022-09-30
  • 通讯作者: *刘妍妍（1979-）,女,黑龙江哈尔滨人,硕士,副教授,研究方向为畜产品精深加工。
  • 作者简介:邓 凯（1973-）,男,黑龙江虎林人,本科,研发副总,研究方向为乳制品加工;陈文璐（1996-）,女,黑龙江讷河人,硕士,研究方向为畜产品精深加工;何相伟（1985-）,女,黑龙江哈尔滨人,本科,工程师,研究方向为乳制品加工;李原野（1991-）,女,河北献县人,硕士,中级工程师,研究方向为乳制品加工;孙志刚（1983-）,男,黑龙江齐齐哈尔人,本科,研究方向为畜产品加工;丛文广（1981-）,男,黑龙江齐齐哈尔人,本科,研究方向为畜产品加工。
  • 基金资助:
    功能性液态奶的研制及产业化（2019ZX07B02）

Development of Russian Flavor Jujube and Wolfberry Yoghurt

DENG Kai1, CHEN Wenlu2, HE Xiangwei1, LI Yuanye1, LIU Yanyan3,*, SUN Zhigang4, CONG Wenguang4   

  1. 1 Heilongjiang Huifeng Dairy Co.,Ltd.,Daqing Heilongjiang 163319;
    2 Technology Center,Shandong Deyi Dairy Products Co.,Ltd.,Zibo Shandong 255086;
    3 College of Food Science,Heilongjiang Bayi Agricultural University, Daqing Heilongjiang 163319;
    4 Heilongjiang Feihe Dairy Co.,Ltd.,Kedong Heilongjiang 164800
  • Online:2022-09-25 Published:2022-09-30

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摘要： 目的 以鲜牛乳、红枣、枸杞为主要原料,利用俄罗斯生产的特色菌种进行发酵,探究俄罗斯风味红枣枸杞酸奶的加工工艺。方法 以感官评分和乳清析出率为指标,在单因素试验的基础上,采用正交试验确定混合汁添加量、白砂糖添加量、接种量、发酵温度和发酵时间。结果 俄罗斯风味红枣枸杞酸奶的最佳加工工艺为混合汁20%,白砂糖3%,接种量3%,发酵温度42 ℃,发酵时间4 h。结论 制得的产品呈红褐色,口感软滑,酸甜可口,质地均匀。

关键词: 俄罗斯风味, 红枣, 枸, 酸奶, 加工工艺

Abstract: [Objective] Taking fresh milk,jujube and wolfberry as the main raw materials,and using the characteristic strains from Russia for fermentation,the processing technology of Russian flavor jujube and wolfberry yogurt was developed. [Method] Taking sensory evaluation and whey precipitation rate as indicators,on the basis of single factor tests,the addition amount of mixed jujube and wolfberry juice and sugar,inoculation amount,fermentation temperature and fermentation time were determined by orthogonal test. [Result] The optimal processing technology of Russian flavor jujube and wolfberry yogurt was as follows：the addition of mixed juice was 20%, the addition of sugar was 3%,the starter was 3%,the fermentation temperature was 42 °C,and the fermentation time was 4 h. [Conclusion] The prepared product is reddish-brown,sweet and sour,has a soft and smooth taste,and uniform texture.

Key words: Russian flavor, jujube, wolfberry, yogurt, processing technology

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