东北核桃楸果仁营养强化型酸奶的研制

Development of Nourishment Juglans mandshurica Maxim Nuts Yoghourt

将东北核桃楸果仁经去皮、磨浆后,与牛奶混合,将干酪乳杆菌和嗜热链球菌以1∶1混合作为发酵剂进行乳酸发酵,用L9(34)正交试验得出山核桃楸果仁酸奶的最佳配方:固液比1∶6,浆奶比2∶8,过80目筛。研制产品集山核桃、鲜奶及益生菌多种营养物质于一体、口感酸甜、带有核桃清香口味的乳制品,是一种具有较好的经济价值和市场开发潜力的功能性食品。

This study was conducted to mix milk with Juglans mandshurica Maxim syrup formed after Juglans rnandshurica Maxim was peeled, pulped, and then make fermentation liquor with 1 ： 1 of Lactobacillus casei and Streptoccus thermophilus as mixed starter culture. The optimum formula for fermentation was selected by orthogonal experiment L9 （34） ： solid-to-liquid ratio is 1 ： 6, syrup-to-milk ratio is 2 ：8, pass through sieve with a mesh of 80. Finally, a fermented Yoghourt with fragrance tastiness and nutritive value of Juglans mandshurica Maxim, milk and probiotic was developed. This product is a functional food with great economic value and vast latent force of market development.