摘要
以花生、鲜牛奶及蔗糖为主要原料,适量添加变性淀粉,用保加利亚乳杆菌(L.bulgaricus)和嗜热链球菌(Str.themophilus)1∶1混合作为发酵剂,研究了原料的去皮脱腥的处理方法,不同料水比、不同鲜奶添加量、不同菌种添加量以及不同变性淀粉添加量对成品酸奶的质量影响.确定了花生酸奶的产品配方、加工工艺、发酵条件和质量标准,获得营养丰富、酸甜适宜和风味独特的花生酸奶制品.
A peanut yoghurt was prepared using peanuts, fresh milk, sugar and a moderate amount of modified starch as raw materials, together with a mixture of Bulgarian L. bulgaricus and Str. thernophilus （1 ： 1） as the fermentation starter. Methods for peeling peanuts and removing the fishy smell of the raw materials were proposed. The influence of the amount of water, milk, starch and starter on the quality of the yoghurt has been studied. The optimal formulation and fermentation conditions have been determined. A nutritious yoghurt product with unique flavor was obtained.
出处
《浙江工业大学学报》
CAS
2006年第4期398-401,共4页
Journal of Zhejiang University of Technology
关键词
花生植物蛋白
生产工艺
酸奶
plant protein of the peanut
production technology
yoghurt
