摘要
为了充分利用蓝莓,以蓝莓、牛奶和蔗糖为主要原料,通过保加利亚乳酸杆菌和嗜热链球菌发酵,研制出一种新型的蓝莓酸奶。采用正交实验法筛选出最佳工艺条件:蓝莓汁量为10%,蔗糖量为8%,接种量为3%,发酵时间为5 h,发酵温度为43℃。实验结果表明:产品风味独特,色泽淡蓝,营养丰富,是一种新型的优良保健饮品。
With blueberry,milk and sugar as the raw materials, new blueberry yoghurt was developed through the fermentation with Lactobacillus bulgaricus and Streptococcus thermophilus. The optimum technological conditions were determined with orthogonal experiments as the followings： blueberry juice 10% ,sugar 8% ,inoculum 3% and fermentation at 43 ℃ for 5 h. With a unique flavor,light blueness color and rich nutrients, blueberry yoghurt is a quite good healthy brewage.
出处
《江苏调味副食品》
2009年第4期15-17,22,共4页
Jiangsu Condiment and Subsidiary Food
关键词
蓝莓
发酵
酸奶
blueberry
fermentation
yoghurt
