人参枸杞酸乳的工艺研究

Processing of Ginseng-wolfberry Yoghurt

通过单因素试验和正交试验研究了人参枸杞酸乳的最佳发酵工艺。试验结果表明,2%的β-环状糊精可较好的包埋人参苦味。人参枸杞酸乳的最佳发酵条件为:在鲜乳中添加0.2%的CMC-Na、0.05%的人参粉、8%的枸杞汁、3%的发酵剂和6%的蔗糖,于42℃发酵可得品质风味俱佳的酸奶。

The optimal fermentation conditions of Ginseng-wolfberry yoghurt were determined by single factors and orthogonal tests. The results indicated that 2 % β-orbicular dextrin could cover the bitter of ginseng better.And the optimal fermentation conditions were as follow： the fresh milk, with 0.2 % CMC-Na,0.05 % Ginseng,8 % wolfberry juice, 3 % starter culture and 6 % sugar, was fermented at 42 ℃. The yoghurt got pleased taste and flavor.