| 复合保健酸乳加工技术研究 |
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| 引用本文： | 张珍,赵有益,韩玲,景晓丽,王红丽,赵文宝.复合保健酸乳加工技术研究[J].甘肃农业大学学报,2007,42(3):106-109. |
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| 作者姓名： | 张珍 赵有益 韩玲 景晓丽 王红丽 赵文宝 |
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| 作者单位： | 1. 甘肃农业大学食品科学与工程学院,甘肃,兰州,730070
2. 甘肃农业大学理学院,甘肃,兰州,730070 |
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| 摘 要： | 用豆奶替代牛奶进行酸奶发酵,并采用正交试验设计对蜂蜜豆奶牛奶复合酸奶发酵的最优正交组合进行了初步研究.结果表明:豆乳与牛乳的配比为1∶3,蜂蜜的添加量为5%,乳糖的添加量为4%,菌种接种量为6%,发酵温度为40℃是最优的处理组合.
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| 关 键 词： | 豆奶 蜂蜜 酸奶 加工技术 |
| 文章编号： | 1003-4315（2007）03-0106-04 |
| 修稿时间： | 2005-06-18 |
The processing technology of the complex health protection yoghurt |
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| ZHANG Zhen,ZHAO You-yi,HAN Ling,JING Xiao-li,WANG Hong-li,ZHAO Wen-bao.The processing technology of the complex health protection yoghurt[J].Journal of Gansu Agricultural University,2007,42(3):106-109. |
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| Authors: | ZHANG Zhen ZHAO You-yi HAN Ling JING Xiao-li WANG Hong-li ZHAO Wen-bao |
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| Institution: | 1. College of Food science and Engineering,Gansu Agricultural University,Lanzhou 730070,China; 2 College of Science,Gansu Agricultural University;Gansu,Lanzhou 730070,China |
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| Abstract: | Soy milk was used as part of creamery to produce the fermented yoghourt.Through orthogonal experimental design,the optimum technological conditions for fermented complex health protection yoghurt were primarily researched.The results indicated that the optimum conditions were as follows:ratio of soy milk to creamery was 1∶3,the append quantity of honey was 5%,the append quantity of lactose was 4 %,the inoculated quantity was 6 %,fermented temperature was 40 ℃. |
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| Keywords: | soy milk honey yoghurt processing technology |
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