仙人掌酸奶的开发

Develop Yoghurt by Using Freeze-dried Cactus

以鲜牛奶和仙人掌冻干粉为主要原料,再配合其它辅料进行乳酸菌发酵,制成仙人掌酸奶,产品中最大限度地保留仙人掌的各种有效成分。通过正交试验选择出最佳配方,并探讨了生产仙人掌酸奶的工艺条件。

Adding cactus powder made by freeze-drying and other additives into m ilk to ferment with lacticacid bacteria can result in a new kind of dairy products -cactus yoghurt. It is more nutritious because freeze-drying can prevent the nutritive composition in cactus powder from being broken down to the maximum . The optimal formula selected by orthogonal experiment and other processing technology is also discussed in this paper.