香梨褐色酸奶工艺优化

Process Optimization of Fragrant Pear Brown Yogurt

摘要: 以香梨、脱脂牛奶和白砂糖为主要原料，以嗜热链球菌和保加利亚乳杆菌混合菌为发酵剂，制备一款具有焦香味和梨香味的香梨褐色酸奶。以酸度、黏度、pH值及感官评价为指标，通过单因素试验和响应面试验选择出最优加工工艺。通过试验分析得出香梨褐色酸奶的最佳工艺参数为香梨汁添加量8%、白砂糖添加量4 %、发酵剂添加量0.30 %、发酵时间7 h和发酵温度43 °C，此条件下制得的香梨褐色酸奶，焦香味、梨香味十足，口感更佳。

Abstract: A fragrant pear brown yogurt with a burnt and pear aroma was prepared using fragrant pears, skimmed milk, and white granulated sugar as main raw materials, and a mixture of Streptococcus thermophilus and Lactobacillus bulgaricus as fermentation agent．Using acidity, viscosity, pH value, and sensory evaluation as indicators, optimal processing technology was selected through single factor experiments and response surface methodology．Through experimental analysis, it was found that optimal process for producing fragrant pear brown yogurt was as follows: adding 8% fragrant pear juice, 4 % white sugar, 0.30 % fermentation agent, 7 hours of fermentation time, and 43 °C fermentation temperature．Under these conditions, fragrant pear brown yogurt has a scorched and pear aroma, the best taste．