刺五加酸奶的研制

Study on Yogurt with Acanthopanax senticosus

以刺五加为研究对象,经碳酸氢钠溶液、氯化钠溶液降低其酸度后,干燥成粉末,与脱脂乳粉、白砂糖、水混合生产酸奶。研究发现,降低酸度的最佳方案为4%碳酸氢钠,40℃浸泡1 h,然后3%氯化钠溶液常温浸泡2 h,最后水常温浸泡3 h。酸乳调配的最佳配比为3%刺五加粉、11%脱脂乳粉、8%白砂糖、3%乳酸菌。

The acidity from Acanthopanax senticosus was reduced by sodium bicarbonate solution and the sodium chloride solution, and followed drying. Its powder with skimmed milk, sugar and water were mixed for yogurt production. The result showed that the best way to reduce acidity was 4% sodium bicarbonate at 40 ℃ for 1 h, then 3% sodium chloride solution soaking for 2 h under normal temperature, following water soaking under normal temperature for 3 h. The best proportion for yogurt was 3% Acanthopanax senticocous powder, 11% skim milk powder, 8% sugar, and 3% culture starter.