摘要
在利用水提法提取枸杞有效成分的基础上,以所得枸杞浸提液和鲜牛乳为主要原料,通过正交设计法对枸杞酸奶的发酵工艺进行了初步研究。结果表明,以枸杞浸提液与鲜牛乳为3:7的原料配比,接种3%保加利亚乳杆菌和嗜热链球菌混合发酵剂(1:1),42℃发酵4 h,可制得品质风味优良的枸杞酸奶。
Milk and the effective constituent extracted by water from matrimony vine were used as the main materials for producing a new matrimony vine set yogurt.The results showed that the optimum ratio of matrimony vine extract to milk based,inoculum size,ratio of L.bulgaricus to St.thermophilus,fermentation temperature and time were 3:7,3%,1:1,42 ℃and 4 h.
出处
《现代食品科技》
EI
CAS
2011年第8期949-951,1000,共4页
Modern Food Science and Technology
基金
贵州省科技创新人才团队建设项目(黔科合人才团队[2009]4007)
贵阳市重大农业科技攻关项目(筑科农合同字[2009]2-017)
关键词
枸杞
多糖
酸奶
matrimony vine
polysaccharide
set-yogurt