胡萝卜保健型酸奶的研制

Developing a Bifido-yoghurt Facilitating Absorption of β-Carotene

胡萝卜具有"小人参"之美称,但其营养成分中的β 胡萝卜素在人体内的吸收率较低。本文主要介绍了胡萝卜素高吸收胡萝卜汁,将其与鲜乳混合进行发酵,制成双歧杆菌酸奶的工艺过程。通过对主要工艺进行理论分析,采用三因素四水平正交试验法得出最佳工艺条件:鲜奶与胡萝卜汁的复合比例为10∶8,发酵时间为6h,接种量为4%。

βCarotene, one of the main nutritional components in carrot, is usually difficult to be absorbed by human body, so a processing technique to produce a yoghurt facilitating the absorption of βcarotene by human body was developed. The main ingredients for the product are milk and carrot juice in which the βcarotene is easy to be absorbed by human body. The carrot was first processed into carrot juice, mixed with milk, and then fermented with bifidobacteria to produce yoghurt. The optimum ratio of milk to carrot juice is 10∶8(w/w),and the fermentation time is 6 hrs with a 4% bifidobacteria mixed with common lactobacillus.