摘要
以枸杞、蜂蜜、鲜牛奶为主要原料,经过乳酸菌发酵,研制出风味独特,酸甜适中的枸杞蜂蜜酸奶。通过单因素和正交试验确定该酸奶的最佳工艺条件为:枸杞汁添加量10%,蜂蜜添加量6%,蔗糖添加量4%,接入3%的发酵剂,罐装后在42℃发酵5 h。在此工艺条件下制得的枸杞蜂蜜酸奶营养丰富、感官品质佳、稳定性好。
Using medlar,honey and milk as raw materials,a kind of healthy yoghurt with madlar and honey compositions was achieved by lactobacillus.The yoghurt has a special flavor and a combined taste of sour and sweet.The optimum technological conditions were deter mined through single factor and orthogonal tests,which were addition of medla vine 10 %,honey 6 %,sugar 4 %,leaven 3 %.The fermentation processed at 42 ℃ for 5 h.The product was proved to be very nutritional,have good sensory quality and stabilization.
出处
《食品研究与开发》
CAS
北大核心
2012年第10期78-80,共3页
Food Research and Development
关键词
枸杞
蜂蜜
发酵
酸奶
madlar
honey
yoghourt
fermentation
