摘要
对具有营养保健功能的葛根酸奶的加工工艺进行了初步探讨。结果表明:以鲜葛根为原料,用0.05%Vc+0.1%柠檬酸作为护色剂,可制得色泽洁白,质量良好的葛根汁;采用葛根汁:鲜牛奶=3:7的原料配比,将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,采用接种量3%,加蔗糖量8%,发酵温度42℃,发酵时间5h等工艺条件,可得到品质风味优良的葛根酸奶。
Preliminary investigation on processing technology of puerariae radix yoghurt with nutritional and healthy functions was reported. The results showed that good quality and white puerariae radix juice could be produced by using 0.05%Vc+0.1%CA as color protecting agent . Good quality and tasteful puerariae radix yoghurt could be obtained by adopting following conditions : raw material ratio of puerariae radix juice and fresh milk 3:7 , fermentation agent of 1:1 mixture of L.bulgaricus and St.thermophilus inoculation of 3% , sucrose 8% , fermentation temperature 42℃, fermentation time 5h .
