花生酸奶的研制

Research and development of peanut yoghurt

以花生为原料,对花生蛋白提取、花生乳调配、酸奶发酵剂等工艺进行探讨,研制出营养丰富,口感良好的发酵花生酸奶。结果表明,将花生乳与鲜乳以23∶的比例(质量比)混合,再加9%的白砂糖,菌种选用保加利亚乳杆菌和嗜热链球菌以11∶,4%(质量分数)的接种量,在42℃的条件下发酵3.5 h,可制得优质风味型花生酸奶。

This experiment studied extracting peanut protein processing of peanut milk and manufacturing Yoghurt cultures. The fermented peanut milk drink is good nutrition and tasty flavour. The result showed that peanut milk was mixed into fresh milk in proportion 2：3,then added 9% sucrose,the yoghurt culture was Str, themophilus and L. bulgarius in proportion as 1：1,the inoculum was 4%,in the end high quality product was produced by fermenting for 3.5 hours at 42 ℃.