摘要
以枸杞、脱脂奶为主要原料,白砂糖、稳定剂等为辅助原料,采用驯化的保加利亚乳杆菌和嗜热链球菌进行发酵,通过正交试验,产品最佳配方是枸杞浆:脱脂乳1:12,糖6%,接种量8%,明胶0.20%,采用0.20%抗坏血酸护色,83℃30min杀菌条件,于42℃发酵280min可以制得营养丰富,气味纯正,酸甜可口,具有保健功能的凝固型枸杞酸奶。
The matrimony-vine yoghurt is obtained through the processes of allocating, with matrimony-vine, skim milk as main materials, sugar and stabiliser as auxiliary materials, and fermenting with Lactobacillus bulgaricus and Streptococcus therphilus which have acclimated.through the perpendicular test, the best recipe of product was matrimony-vine juice：skim milk 1：12, sugar 6%, inoculum size 8%, gelatin 0.20% and color fixative was 0.20% ascorbic acid, and sterilization and fermentation conditions were 83℃ 30min and 42℃ 280min. The new yoghurt has rich nutrition, proper acid and sugar and it is a health and function food.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2005年第9期272-275,共4页
Food Science
关键词
枸杞
酸奶
加工工艺
matrimony-vine
yoghurt
technology for making
