桑菊酸奶发酵工艺研究

Research on the Fermentation Technology of Yoghurt with Extract of Chrysanthemum and Mulberry Leaf

以菊花(Flos Chrysanthemi)、桑(Morus alba L.)叶和优质奶粉为原料,配以蔗糖,研究了发酵生产天然保健型酸奶的工艺条件以及桑菊提取液的制备方法,并对产品质量作出评价。通过单因素试验和正交试验确定了桑菊酸奶发酵的最佳工艺条件为:桑、菊提取液添加量25%(桑叶提取液10%、菊花提取液15%)(V/V),蔗糖添加量7%(W/V),凝固剂CMC-Na添加量0.1%(W/V),接种量5%(保加利亚乳杆菌2%、嗜热链球菌3%)(V/V)。

The technical conditions of fermentation of natural health care yoghurt with chrysanthemum(Flos chrysanthemi),mulberry(Morus alba L.) leaf and high-quality milk powder for raw materials with cane sugar as accessorial material were studied.The extracting method of the mulberry leaf and the chrysanthemum was introduced,and the quality of product was also evaluated.It is proved that the best technical conditions of fermentation were 25% extract of mulberry and chrysanthemum(mulberry leaf extract 10%,chrysanthemum extract 15%)(VV),7% sugar(WV),0.1% coagulant CMC-Na(WV) and 5% inoculation(Lactobacillus bulgaricus 2%,Streptococcus thermophilus 3%)(VV)by single effect and orthogonal experiments.