新型学生酸奶的研制与开发

Study and development of neotype acidophilous milk for students

从青少年的生理特征及营养需要出发,以保持良好的记忆和脑健康为原则,在牛奶中加入对记忆功能有调节作用的二十二碳六烯酸(DHA)、花生四烯酸、铁、锌,并通过正交试验调整菌种的接种比例、稳定剂用量和工艺过程,使产品在功能及口感上实现最优化。结果表明,DHA的添加量为0.11%,AA的添加量为0.22%,菌种接种量为3%(均为质量分数,下同),42.5℃条件下发酵2.5 h,产品的感官状态最好。

According to the physiological characteristics and nutritional need of adolescence, in this study, DHA,AA,Fe and Zn which can regulate memory function were added in milk for keeping young people good intelligence and brain health. Optimal taste was achieved by adjusting ratio of strain seed ,stabilizer agent amount and process. The experimental results show that： when content of DHA was 0.09%, the AA was 0.22%, strain amount was 3%, and fermented in 42.5℃ for 2.5 h, product was at the best sensory state.