摘要:本课题主要研究制作果粒酸奶的最佳工艺，将奶粉与水按一定比例混合后，添加一定量的稳定剂、白砂糖，经杀菌发酵再与菠萝果粒混合后熟。通过正交实验确定果粒和酸奶复配的最佳配方，对果粒酸奶中主要成分进行测定、完成果粒酸奶的感官评价。果粒酸奶所使用的原料为菠萝、奶粉、白砂糖以及微量稳定剂，最佳配方为：奶粉10g，水80mL，菌种0.0055g，白砂糖6%，果粒6%，为提高果粒酸奶的稳定性，所需添加稳定剂为0.027g。本实验对产品还进行了蛋白质、脂肪、酸度等含量进行了测定，实验结果表明，以上述实验配方参数下制得的成品果粒酸奶中，蛋白质含量为0.097%，脂肪含量为2.81%，酸度为80.83°T。

关键词 果粒；工艺；稳定性

Abstract:This subject mainly studies the optimal process for making fruit yoghurt. After I mixed the milk power with water by a certain proportion, I add a certain amount of stabilizer white granulated sugar, sterilized and pineapple fruit mixed fermentation to be ripening. The best formula of fruit and yogurt was determined by orthogonal experiment, sensory evaluation, determination of completion berry yoghurt on the main components of fruit yogurt. Fruit yogurt uses pineapple, whole milk powder, sugar and traces of stabilizer as raw material. The best formula are follows: Whole milk powder 10g, Distilled water 80mL, Strain0.0055g, White sugar 6% and Pineapple fruit grain 6%. In order to improve the stability of fruit yogurt, we add stabilizer 0.027g. These experiments determine the content of protein, fat, acidity on the products. The experimental results show that according to the experimental formula, the finished fruit yogurt containing Protein 0.097%, fat 2.81%, acidity 80.83°T.

Key words  Pineapple fruit  Process  Stabilization