近年来,复合酸奶的研发已成为一种新的趋势。苹果富含多种矿物质、维生素及多酚等生物活性物质,葛根富含黄酮类及钙、锌、硒等元素,具有较高的营养价值和保健功效。以纯牛奶、苹果、葛根为原料,以保加利亚乳杆菌和嗜热链球菌为菌种,研制苹果葛根凝固型果粒酸奶。本文通过正交试验研究葛根汁添加量、白砂糖添加量量、菌种接种量以及苹果粒添加量对酸奶感官品质的影响,探讨凝固型果粒酸牛奶的制作工艺配方。试验结果表明,葛根汁占总配料的4％,苹果粒为12%,菌种接种量为12％,白砂糖添加量为6％,发酵温度为42.5 ℃,发酵时间为4 h时,生产的酸奶色泽乳白,组织细腻,酸甜适口,咀嚼度好,营养丰富。

In recent years,the research and development of compound yoghurt has become a new trend. Apple is rich in many minerals, vitamins,polyphenols and other bioactive substances.Pueraria lobata was rich in flavonoids, calcium,zinc,selenium and other elements,which has high nutritional value and health care effect.In this paper, pure milk,apple and pueraria lobata were used as raw materials,Lactobacillus bulgaricus and Streptococcus thermophilus as strains.The effects of the amount of Pueraria lobata,the amount of sugar added,the amount of inoculum and the amount of apple grain on the sensory quality of yoghurt were studied by orthogonal test.The preparation process of solidified fruit yoghurt was discussed.The results showed that Pueraria lobata juice accounted for 4% of the total ingredients,apple grains were 12%,and inoculated.When the content of sugar 12%,the addition of sugar was 6%,the fermentation temperature was 42.5 ℃ and the fermentation time was 4 h,the color was white,the tissue was fine,the sour and sweet palatability was good,the chewability was good and the nutrition was rich.