红豆大枣枸杞复合酸乳的研制

Development of Compound Red bean-jujube-medlar Yogurt

以红豆、红枣、枸杞和牛乳为主要原料,采用保加利亚乳杆菌和嗜热链球菌进行发酵,研制红豆大枣枸杞复合酸乳。以酸乳感官评分为指标,通过单因素实验和正交试验确定了最佳配方。结果表明,混合汁(红枣汁∶红豆浆∶枸杞汁=2∶5∶3)8%、接种量3%、蔗糖7%、复合稳定剂(CMC-Na∶黄原胶=5∶5),0.30%,即制得营养丰富,富有混合汁风味的酸奶。

With red bean, jujube, medlar and milk as the main raw materials, compound yogurt was produced by fermentation with Lactobacillus bulgaricus and Streptococcus thermophilus. The optimal formula of the yogurt was determined by single-factor and ortbogonal design experiments with sensory evaluation scores as the index. The results showed that 8% blended juice （red bean ：jujube ： medlar = 2 ： 5 ： 3）, 3% starter culture, 7% sugar and 0.30% compound stabilizer （CMC-Na ： xanthan gum = 5： 5） were mixed to give nutritious compound yogurt with the flavor of blended juice.