| 乳酸发酵仙人掌果冻工艺研究 |
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| 引用本文： | 莫海珍,张浩,黄山.乳酸发酵仙人掌果冻工艺研究[J].安徽农业科学,2006,34(15):3785-3786. |
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| 作者姓名： | 莫海珍 张浩 黄山 |
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| 作者单位： | 河南科技学院食品学院,河南,新乡,453003 |
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| 摘 要： | 研究了乳酸发酵仙人掌果冻的工艺条件。仙人掌热烫取汁后,与还原乳按3∶2混合,乳酸菌接种量为2%,制成发酵仙人掌乳。然后将发酵乳与海藻酸钠、磷酸钙、柠檬酸等制成仙人掌果冻。试验确定的最佳工艺配方为:发酵乳20%,海藻酸钠2.0%,磷酸钙3.0%,柠檬酸0.5%。
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| 关 键 词： | 仙人掌 果冻 乳酸发酵 工艺 |
| 文章编号： | 0517-6611（2006）15-3785-02 |
| 收稿时间： | 05 8 2006 12:00AM |
| 修稿时间： | 2006-05-08 |
Technology of Lactic Acid Fermented Cactus Jelly |
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| MO Hai-zhen et al.Technology of Lactic Acid Fermented Cactus Jelly[J].Journal of Anhui Agricultural Sciences,2006,34(15):3785-3786. |
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| Authors: | MO Hai-zhen |
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| Institution: | Department of Food Science, Henan Institute of Science and Technology, Xinxiang, Henan 453003 |
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| Abstract: | The crafts of lactic acid fermented cactus jelly were studied.With cactus as primary material,its juice was extracted and defatted milk powder was added so as to make fermented milk with way of lactic acid fermentation.The directions were as follows: the ratio of cactus juice and milk,3/2;inoculation ratio,2% and sugar content,6%.Then cactus jelly was made after the mixture of fermented milk and sodium alginate,citric acid and calcium phosphate.The best directions tested included 20% of fermented milk,2.0% of sodium alginate,3.0% of calcium phosphate,6% of sugar content and 0.5% of citric acid. |
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| Keywords: | Cactus(Opuntia vulgaris Mill ) Jelly Lactic acid fermentation Technology |
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