| 辣木酸奶的研制 |
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| 引用本文： | 贺银凤,任安祥,廖婉琴.辣木酸奶的研制[J].保鲜与加工,2010,10(5):40-43. |
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| 作者姓名： | 贺银凤 任安祥 廖婉琴 |
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| 作者单位： | 内蒙古农业大学食品科学与工程学院,内蒙古,呼和浩特,010018;韶关学院英东农业科学与工程学院,广东,韶关,512005 |
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| 基金项目： | 香港铭源基金会资助韶关学院课题 |
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| 摘 要： | 以脱脂奶粉为主要原料,添加辣木汁、白砂糖,利用保加利亚乳杆菌和嗜热链球菌进行发酵,研制辣木风味酸奶。通过正交试验确定最佳配方为：辣木汁添加量10%,白砂糖7%,发酵剂接种量3%,可制得组织状态与色泽良好,既有酸奶固有香味,又有辣木特有风味的营养型酸奶。
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| 关 键 词： | 辣木 酸奶 配方 |
Study on the Moringa Oleifera Yogurt |
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| HE Yin-feng,REN An-xiang,LIAO Wan-qin.Study on the Moringa Oleifera Yogurt[J].Storage & Process,2010,10(5):40-43. |
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| Authors: | HE Yin-feng REN An-xiang LIAO Wan-qin |
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| Institution: | HE Yin-feng1,REN An-xiang2,LIAO Wan-qin2(1.Department of Food Science and Engineering,Inner Mongolia Agriculture University,Hohhot 010018,China;2.Yingdong College of Bioengineering,Shaoguan University,Shaoguan 512005,China) |
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| Abstract: | This paper studied produce technology of the moringa oleifera yogurt using skimmed milk powder as main material with moringa oleifera juice and custer sugar, together with lactobacillus bulgarian and streptococcus thermophilus as the fermentation starter. Optimum formula of moringa oleifera yogurt was obtained: moringa oleifera juice 10%, custer sugar 7%, starter culture 3% . It kepts the products nutritively deliciously. |
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| Keywords: | moringa oleifera yogurt formula |
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