核桃酸奶的研制

摘要

Take walnut juice, milk, refined cane sugar as the main raw material,pass the dispensation,homogenization,disinfection,fermentation and etc,we can make into the walnut yogurt that the taste is good and the nutrition is abundant.The results express: join 15 % walnut juice, 8 % cane sugars and 0.5 % compound stability into the milk, after 85℃,the 10 minutes heat preservations disinfect connect to go into 3 % lactobacilluses, 42℃ descend to develop 4 hours, end after 4℃-10℃ conditions descend familiar 12 hours, we can immediately get a superior quality of walnut yogurt.%核桃酸奶是以核桃浆、牛奶、白砂糖为主要原料,通过调配、均质、杀菌、发酵等加工工艺而制成的一种风味优良、营养丰富的酸奶制品.试验结果表明:在牛乳中加入15%的核桃浆,8%的蔗糖,0.5%的复合稳定剂(果胶:CMC=1:1),经85℃、10min保温杀菌后,接入3%的乳酸菌,42℃下培养4 h,最后在4℃～10℃条件下后熟12 h,即可得到优质的核桃酸奶制品.