凝固型黑蒜酸奶制作工艺研究

摘要 以黑蒜、奶粉为主要原料,添加复合发酵剂、白砂糖,经杀菌、冷藏后,制备凝固型黑蒜酸奶。通过单因素和正交试验,确定了黑蒜酸奶的最佳原料配比和发酵工艺条件。最佳原料配比为:黑蒜汁5.0%,白砂糖8%,接种量1.35%,最佳发酵工艺为:发酵温度42℃,发酵时间6.5 h。此工艺研制出的黑蒜酸奶成品具有乳酸菌发酵特有的风味与黑蒜产生的蒜香味道,组织状态均匀,色泽呈现乳黄色或淡黄色,口感细腻,酸甜适中。 With black garlic, milk powder as the main raw material, adding composite fermenting agent, sucrose, pasteurized, after cold storage, preparation of solidified black garlic yogurt. The optimal fermentation conditions of black garlic yogurt were determined by single factor and orthogonal experiment. The best ratio of raw materials with black garlic yogurt：black garlic juice 5%, sugar 8%, 1.35%inoculation quantity , the optimal fermentation is the fermentation temperature of 42℃, fermentation time 6.5 h. The finished black garlic yogurt has a unique flavor of lactic acid bacteria fermentation and black garlic produced garlic flavor , organization state uniform color, milky yellow or light yellow, smooth taste, moderate sweetness.