| 菊粉保健酸奶的研制 |
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| 引用本文： | 于伟. 菊粉保健酸奶的研制[J]. 乳业科学与技术, 2012, 35(4): 7-10. DOI: 10.15922/j.cnki.jdst.2012.04.003 |
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| 作者姓名： | 于伟 |
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| 作者单位： | 黑龙江省农产品加工工程技术研究中心,黑龙江大庆,163319 |
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| 基金项目： | 科技部科技人员服务企业行动项目，“十二五”国家科技支撑计划项目 |
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| 摘 要： | 菊粉是由D-呋喃果糖以β-2,1-糖苷键连接的多聚果糖,具有改善人体的脂肪代谢,提高矿物质吸收等生理活性。本实验以菊粉为原料,以木糖醇为甜味剂,通过单因素试验和正交试验对菊粉功能性酸奶进行研制。得到的最佳配方为菊粉6%、甜味剂8%、发酵剂2.0%、发酵时间2h。
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| 关 键 词： | 酸奶 保健 菊粉 加工工艺 感官评定, |
Development of Inulin Fortified Health Yoghurt |
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| YU Wei. Development of Inulin Fortified Health Yoghurt[J]. JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY, 2012, 35(4): 7-10. DOI: 10.15922/j.cnki.jdst.2012.04.003 |
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| Authors: | YU Wei |
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| Affiliation: | (Heilongjiang Agricultural Products Processing Engineering Technology Research Center, Daqing 163319,China) |
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| Abstract: | Inulin is a widespread polyfructan in plants,made up of linear chains of β-2,1-linked fructose residues attached to a terminal glucose molecule.Inulin can improve fat metabolism and promote mineral absorption in the human body.In the present study,inulin and xylitol as a sweetener were added to raw milk and fermented to develop a functional yoghurt.By using one-factor-at-a-time and orthogonal array design methods,the optimal fermentation conditions were determined as 6% of inulin,8% of xylitol,2.0% of inoculum size,and 2 h of fermentation time. |
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| Keywords: | yoghurt inulin fermentation process sensory evaluation |
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