摘要：以樱桃、鲜牛奶为主要原料，针对樱桃和鲜牛奶的比例、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；加工工艺目录1绪论........................................................................................................................11.1樱桃的概念.....................................................................................................11.2酸奶的概念.....................................................................................................11.3酸奶的使用情况.............................................................................................21.4樱桃酸奶的工艺研究.....................................................................................22材料与方法............................................................................................................52.1主要材料.........................................................................................................52.2仪器与设备......................................................................................................62.3工艺流程..........................................................................................................72.4工艺要点.........................................................................................................82.5实验方法.......................................................................................................112.6产品质量测定...............................................................................................113结果与分析..........................................................................................................103.1樱桃汁与鲜牛奶添加量的确定...................................................................103.2白砂糖添加量的确定...................................................................................103.3接种量的确定...............................................................................................103.4pH的确定......................................................................................................113.5酸奶配方的确定..........................................................................................114质量标准……………………………………………………………………………………………………...134.1感官指标………………………………………………………………………………………………..144.2理化指标……………………………………………………………………………………………..…154.3微生物指标……………………………………………………………………………………………..165结论......................................................................................................................13参考文献.................................................................................................................14致谢.......................................................................................................................15樱桃酸奶的研制1绪论1.1樱桃的概念樱桃或樱又名楔荆桃、车厘子等，是某些李属的植物的统称，包括樱桃亚属、酸樱桃亚属、桂樱亚属等。果实可以作为水果食用，色泽鲜艳、晶莹美丽、红如玛瑙，黄如凝脂，营...
