摘要
山药桂圆酸奶是以山药、桂圆和鲜牛奶为主要原料,利用保加利亚乳杆菌和嗜热链球菌以1∶1混合作为发酵剂进行发酵,研制出的一种集山药、桂圆和酸奶的营养保健功能于一体的新型乳品。通过单因素和正交试验确定了山药桂圆酸奶的最佳配方,即在鲜牛奶中添加30%山药浆,3%桂圆汁和6.5%蔗糖,3%乳酸菌。在此工艺条件下制得的山药桂圆酸奶营养丰富、感官品质好。
The yam-longan yoghurt is a new functional drink made from yam,longan and milk as the main materials by lactic acid fermentation with 1 ： 1 of LactobaciUus bulgaricus and Streptococcus thermophilus as mixed starter.The formula of materials and technical conditions of fermentation of yam-longan yoghurt were obtained by single and orthogonal experiments.It was proved that the optimum formula of yam-longan yoghurt was yam juice 30 %, longan vine 3 % ,sugar 6.5 % and the lactic acid bacteria 3 % in fresh milk. The product was proved to be very nutritional and good on sensory quality.
出处
《食品研究与开发》
CAS
北大核心
2014年第9期70-73,共4页
Food Research and Development
关键词
山药
桂圆
发酵
酸奶
yam
longan
yoghurt
fermentation
