通过测定酸度、表观黏度和持水力等理化指标,并结合瓯柑酸奶的感官评价,确定了瓯柑酸奶的生产工艺参数为:瓯柑汁添加量10%、发酵温度40℃、发酵时间5h、发酵剂0.03 g/L、蔗糖添加量8%,当添加0.6%明胶单一稳定剂或添加0.4%果胶-明胶(质量比1∶1)复配胶时,瓯柑酸奶组织状态较好。

The modern physical and chemical analysis,such as the determination of acidity,viscosity,water holding capacity and so on,combined with the traditional sensory analysis,were used to evaluate the quality of Citrus suavissima yogurt.The optimum process parameters were as follows:Citrus suavissima juice 10%,fermentation temperature 40 ℃,fermentation times 5 h,culture bacteria 0.03 g/L,sucrose 8%.The tissue state of Citrus suavissima yogurt was fine,when the 0.6% gelatin or 0.4% pectin-gelatin(1:1)were used as stabilizer.