山楂功能性酸奶的研制

目的]为山楂的深加工和丰富乳品市场提供参考。方法]以脱脂牛乳、山楂、木糖醇、低聚果糖为主要原料，接种乳酸菌进行发酵，进而研制出一种具有保健功能的酸奶。结果]产品组织状态的决定因素为果胶，其次为羧甲基纤维素钠和藻酸丙二醇酯，复合稳定剂的最佳配方为：O．02％藻酸丙二醇酯＋0．04％羧甲基纤维素钠＋0．04％果胶。产品感官评分的决定因素为低聚果糖，其次为山楂浆和木糖醇。产品的最佳配方为：10．O％山楂浆＋3．0％木糖醇＋2．O％低聚果糖＋足量脱脂牛乳。产品为淡红色，具有浓郁的酸奶风味和爽1：2的山楂味，表面光滑无乳清析出，粘稠度均匀，蛋白质含量不低于3．O％，非脂乳固体含量不低于7．O％，酸度为80—100°T，未检出致病菌。结论]该研究为山楂酸奶的生产奠定了基础。

Preparation of Functional Hawthorn Yoghurt

Objective] The purpose of the study was to supply references for deeply processing hawthorn and enriching dairy market.Method] With skimmed milk,hawthorn,xylitol and fructo-oligosaccharide as main raw materials,they were fermented with lactic bacteria for preparing a kind of yoghurt with healthy function.Result] The decisive factor for structural state of products was pectin and the second were CMC-Na and propylene glycol alginate.The optimum formula of compound stabilizer was: 0.02% propylene glycol alg...