摘要：以樱桃、鲜牛奶为主要原料，加入保加利亚乳杆菌和嗜热链球菌针对樱桃制作樱桃酸奶，研究樱桃与和鲜牛奶的比例、菌种的添加剂、PH、白砂糖的添加量等对成品的影响进行比较，应用正交试验，通过加入保加利亚乳杆菌与嗜热链球菌的混合发酵剂进行发酵，研制出一种风味独特、酸甜适口、营养丰富、色泽美观的酸奶。实验表明，樱桃酸奶发酵工艺的最佳配方为：樱桃汁与鲜牛奶的比例为1:10，白砂糖8%，接种量6%，发酵pH5.5.关键词：樱桃；酸奶；加工工艺Abstract:Inordertocherry,freshmilkasthemainrawmaterial,addingLactobacillusbulgaricusandStreptococcusthermophilusincherrycherryyogurtproduction,andcomparestheeffectsofcherryandtheproportionoffreshmilk,strainPH,additive,whitesugaramountonthefinishedproduct,usingtheorthogonalexperiment,fermentationbymixedfermentationwithLactobacillusbulgaricuscoliandStreptococcusthermophilus,developedauniqueflavor,sweetandsourtaste,nutritionisrich,beautifulcolor.Experimentsshowthat,theoptimalformulaofcherryyogurtfermentationprocess:cherryjuiceandfreshmilkratioof1:10,sugar8%,inoculum6%,fermentationofpH5.5.Keywords:cherry;yogurt;processingtechnology目录摘要：...........................................................................................................................................1目录...............................................................................................................................................1樱桃酸奶的研制.............................................................................................................................81绪论..............................................................................................................................................81.1樱桃的概念.........................................................................................................................81.2酸奶的概念........................................................................................................................81.3樱桃的使用情况................................................................................................................91.4樱桃酸奶的工艺研究.........................................................................................................92材料及方法..................................................................................................................................92.1主要材料.............................................................................................................................92.2仪器与设备.........................................................................................................................92.3工艺流程...........................................................................................................................102.4工艺要点...........................................................................................................................102.4.1樱桃的制备.............................................................................................................102.4.2配料调配.................................................................................................................102.4.3均质.........................................................................................................................102.4.4杀菌、冷却.................................................................................
