雪莲果发酵乳的研究

Preparation of the Saussurea inVolucrate Fruit Yoghurt

由雪莲果和牛奶为主原料,研制出集雪莲果和酸奶的保健功能于一体的新型保健饮料—雪莲果复合功能性酸奶。采用正交试验筛选出最优组合,结果表明：雪莲果汁添加量为13%,接种量为4%,加糖量为6%为最佳的工艺条件,得到的酸奶的品质最好。

Take the saussurea involucrata fruit and milk as the main raw materials,a fermented saussurea involucrata fruit yoghurt-a new type of healthy care drink was developed.The optimum conditions of processing technology were obtained through orthogonal test：increases 13% saussurea involucrata fruit juice quantity,4% total inoculation concentration,6% cane sugar.Through this approach we can obtain a nutrient-rich,pure taste health yoghurt.