文章摘要
费英敏,张根生,刘志鑫,王唏言.直投式发酵剂生产炭烧酸奶工艺及最优包装[J].包装工程,2019,40(3):46-53.
FEI Ying-min,ZHANG Gen-sheng,LIU Zhi-xin,WANG Xi-yan.Production Technology and Optimal Packaging of Carbonized Yogurt with Direct Vat Starter.Packaging Engineering,2019,40(3):46-53.
直投式发酵剂生产炭烧酸奶工艺及最优包装
Production Technology and Optimal Packaging of Carbonized Yogurt with Direct Vat Starter
投稿时间:2018-10-29  修订日期:2019-02-10
DOI:10.19554/j.cnki.1001-3563.2019.03.007
中文关键词: 炭烧酸奶  美拉德反应  发酵工艺  产品分析
英文关键词: carbonized yogurt  Maillard reaction  fermentation process  product analysis
基金项目:
作者单位
费英敏 1.黑龙江民族职业学院哈尔滨 150066 
张根生 2.哈尔滨商业大学哈尔滨 150076 
刘志鑫 2.哈尔滨商业大学哈尔滨 150076 
王唏言 2.哈尔滨商业大学哈尔滨 150076 
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中文摘要:
      目的 研究直投式发酵剂生产炭烧酸奶的工艺和最优包装。方法 以鲜牛奶为原料,经过美拉德反应后生成褐色牛奶,再经过接种,加入添加剂,并进行发酵、后熟处理,最终制出炭烧酸奶,选出透明、避光这2种包装中较优的包装。结果 制备褐色牛奶的最佳工艺中,添加葡萄糖的质量分数为5%,水浴温度为98 ℃,水浴时间为180 min。使用该褐色牛奶作为原料进行发酵,制备的炭烧酸奶最佳工艺配方中,蔗糖质量分数为4%,脱脂奶粉质量分数为5%,菌种质量分数为0.25%,发酵温度为41 ℃,发酵时间为360 min,其中避光包装更利于酸奶贮存。结论 在最佳工艺条件下生产的炭烧酸奶呈咖啡色,色泽均匀光滑,有醇正的焦糖风味和酸奶风味,组织状态稳定,口感细腻,黏稠感适中,无乳清析出,蛋白质含量远高于市售炭烧酸奶。
英文摘要:
      The work aims to study the production process and optimal packaging of carbonized yogurt with direct vat starter. With fresh milk as raw material, the brown milk was produced after Maillard reaction. Then, through inoculation, addition of additive, fermentation and ripening, the carbonized yogurt was finally made, and the better packaging among the transparent and light-tight packaging was selected. The optimum conditions for preparing brown milk were as follows: the mass fraction of added glucose was 5%, water bath temperature was 98 ℃, and water bath time was 180 min. The brown milk was used as raw material to ferment. In the optimum technological formula for preparing carbonized yogurt, the mass fractions of sucrose, skim milk powder and strain were respectively 4%, 5% and 0.25%, fermentation temperature was 41 ℃, and fermentation time was 360 min. The light-tight packaging was better for yogurt storage. The carbonized yogurt produced under the optimum technological conditions is of brown color, uniform and smooth color, pure caramel flavor and yogurt flavor, stable tissue state, fine taste, moderate viscosity and no whey precipitation, and the content of protein is much higher than that of carbonized yogurt on the market.
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