搅拌型银耳枸杞酸奶的研制

Research on the Technology of Yoghurt with Matrimony Vine and Tremella

本实验以牛奶、银耳汁、枸杞果肉为原料对银耳枸杞酸奶的工艺进行研究。通过单因素试验和正交试验研究银耳汁、枸杞果肉、蔗糖和原液菌种量对搅拌型银耳枸杞酸奶品质口感的影响。研究得出最佳配方为:银耳汁添加量5%,枸杞果肉添加量10%,蔗糖添加量6%,原液菌种添加量3%,发酵温度为42℃,发酵时间为5 h。在此工艺条件下制得的产品营养丰富,感官品质良好。

This study uses milk,tremella juice,matrimony vine as raw material to research the process of matrimony vine and tremella yogurt. Using single factor test and orthogonal test to find the optimum process condition. The results showes that the best processing technology of stirred yogurt is tremella juice 5%,chinese wolfberry 10%,sucrose 6% and strain inoculation amount 3%,fermentation time 5 h at 42 ℃. The product has rich nutrition and good sensory quality.