红枣保健酸奶的研制

Development of Health Yogurt Dates

红枣保健酸奶是以新鲜牛乳为原料,与大枣、螺旋藻粉进行科学调配而制成的酸乳制品。本课题采用正交试验设计,确定大枣浆与牛奶的比例为1:5,螺旋藻干粉的添加量为0.2%,糖添加量为6.0%。通过单一增稠剂和复合增稠剂进行红枣酸奶的稳定效果试验,确定复合增稠剂对产品有较好的稳定作用,其最佳配方为卡拉胶与明胶按3:1的比例添加,总添加量为0.2%。制得的发酵酸奶色香味俱佳,具有一定的营养保健功能。

The healthy acidophilus milk of red jujube based on fresh milk yogurt health as raw material, with the red jujube and pheospiral to make acid dairy products from science preparation. There were dietary fibers. This paper tried to adopt orthogonal experimental design to determine the red jujube paste and milk, representing a ratio of 1：5, and by adding 0.2 % of the insulin and 6.0 % of sugar. According to try out the stability of red jujube from a single complex thickener and thickener, determine the composite products were a good thickening agent for the stability, the optimum formula for the Carrageenan and Gelatin gum ratio of 3：1 by adding 0.2 % of the total. The fermented yogurt was good in colour, smell and taste havenutritive function：