红枣枸杞酸奶的研制

The Development of Yogurt Added Red Jujube and Wolfberry

本试验是在传统酸奶生产基础上添加红枣和枸杞,经过预煮、打浆、调配、接种、发酵、后熟等工艺研制出具有红枣枸杞特殊风味和较高营养价值的酸奶。通过单因素、正交试验确定了最佳酸奶配方:红枣汁7%、枸杞汁6%、接种量(保加利亚乳杆菌、嗜热链球菌)5%、白砂糖8%。在42℃下发酵5h,试验结果表明,红枣枸杞添加于酸奶中可制作出新型酸奶。

Based on the traditional yogurt production, add red jujube and woltberry, through boiling, beating, allocating, vaccinating, fermenting,and other procezses, then developed the yogurt with red jujube and woltberry special flavor, and the yogurt has high nutritional value. Through single factor and orthogonal test, got the best yogurt formula： red jujube juice 7%, wolfberry juice 6%, the amount of seeding （ Bulgaria lactobacillus, Streptococcus thermophilus cultured） 5 %, sugar 8 %. Ferment under 42 ℃ for 5 h, the experimental results show that red jujube and wolfberry added into yogurt can produce a new kind of yogurt.