摘要
以鲜乳为原料,经乳酸菌发酵制成凝固型酸牛奶后,添加一定比例的冬枣汁搅拌、冷却罐装,即得风味清香、口感好、营养价值丰富的合格的搅拌型冬枣汁酸奶。经研究得:接种菌种为保加利亚乳杆菌和嗜热链球菌(按1∶1比例),接种量为3%～5%,发酵温度和发酵时间的最佳组合为41℃～42℃、3h～4h。
Fresh milk, as raw material, makes qualified winter jujube juice yogurt with delicate flavor and rich nutritional value after the lactic acid fungus fermentation, then stirred in certain proportion of winter jujube juice, canned after cooling. The studies diseovers：Lactobacilus bulgariacus and Streptococcus thermophilus （according to 1：1 proportion） meets the type and quantity of 3 %-5 %, best fermentation temperature and the fermentation time is 41℃-42℃, 3 h-4 h.
出处
《食品研究与开发》
CAS
北大核心
2009年第5期87-89,共3页
Food Research and Development
关键词
冬枣
酸奶
工艺研究
winter
jujube yogurt
technology research
