芒果风味酸乳饮料的研制

Processing Technology of Yogurt Beverage with Mango Juice

摘要:

研究了芒果发酵乳饮料的工艺条件和主要成分配比。芒果汁过滤后灭酶条件为80~90 ℃下处理1 min，可防止果汁褐变而产生不良的色、香、味。制备该饮料的最优条件为：芒果汁添加量30%，奶粉添加量5%，蔗糖添加量8%，接种量5%，在培养温度41 ℃下发酵时间4.5 h，得到的芒果发酵乳饮料组织细腻，色泽良好，口感细腻，酸甜可口，芒果香味与乳香味最协调，香气独特。

Abstract:

The processing technology of a fermented yogurt beverage with mango flavor was investigated. The filtrated mango juice was heated at 80~90 ℃ for 1min to prevent browning of the juice. The optimum amounts of mango juice addition, milk powder addition and sugar addition, inoculum size, fermentation temperature and time were 30%, 5%, 8%, 5%, 41 ℃ and 4.5 h, respectively. Under those conditions, the achieved beverage tasted smooth and had special flavors of mango and milk.