刺五加保健酸奶的研制

Preparation of health yoghurt from acanthopanax senticosus

为扩大刺五加的应用范围,满足人们对不同功能性保健乳品的要求,研制刺五加保健酸奶。以刺五加嫩叶、鲜奶为主要原料制成保健酸奶,通过正交试验对稳定剂及酸奶配方进行了优化。结果表明,刺五加酸奶复配稳定剂的最佳比例为0.2‰黄原胶,0.3‰CMC-Na,0.3‰PGA;最佳配方为20%刺五加汁,7%砂糖,3%乳粉,其余用鲜乳补足。该工艺简单可行,可实现工业化生产,具有的很大的市场潜力。

In order to expand application of acanthopanax senticosus and meet people＇s demands for functional dairy products, healthy yoghurt pre- pared from acanthopanax senticosus was studied. Fresh milk and juice of acanthopanax senticosus leaf are main materials for the new healthy yo- ghurt. Application of stabilizers and formular of yoghurt was optimized by orthogonal experiment. The results showed that the best composition of the stabilizer was 0.2 %0 xanthan gum, 0.3 %0 CMC-Na, 0.3 %0 PGA. And the best formula for the yoghurt was with 70% fresh milk, mixed with 20% acanthopanax juice, 7% sugar and 3% milk powder. The processing technology is simple and feasible, and can be industrialized and have a large market potential.