玫瑰大豆酸奶的加工工艺研究

Study on Processing of Rose Petal Soybean Yogurt

以玫瑰花瓣、大豆和奶粉为主要原料研制出一种新型玫瑰大豆酸奶,并通过正交试验确定了最佳工艺条件:玫瑰花瓣用量为0.5%,豆奶与牛奶以1.5:1的质量比混合,加入8%的白砂糖,在43℃下发酵4h。制得的酸奶色香味俱佳,具有一定的美容保健作用。

A new type of health yogurt was developed based on rose petal, soybean and milk powder. The optimal condition were obtained through orthogonal test： the ratio of soybean milk to milk is 1.5：1, the concentration of rose petal is 0.5%,white sugar 8%,fermentation time is 4h under 43 ℃.