| 东北核桃楸果仁营养强化型酸奶的研制 |
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| 引用本文： | 刘东敏,张琪斐,赵若诗,包怡红. 东北核桃楸果仁营养强化型酸奶的研制[J]. 中国林副特产, 2011, 0(5): 28-31 |
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| 作者姓名： | 刘东敏 张琪斐 赵若诗 包怡红 |
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| 作者单位： | 东北林业大学林学院食品科学与工程专业,哈尔滨,150040 |
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| 摘 要： | 将东北核桃楸果仁经去皮、磨浆后，与牛奶混合，将干酪乳杆菌和嗜热链球茵以1：l混合作为发酵剂进行乳酸发酵，用L9（3^4）正交试验得出山核桃楸果仁酸奶的最佳配方：固液比1：6，浆奶比2：8，过80目筛。研制产品集山核桃、鲜奶及益生菌多种营养物质于一体、口感酸甜、带有核桃清香口味的乳制品，是一种具有较好的经济价值和市场开发潜力的功能性食品。
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| 关 键 词： | 东北核桃楸果仁 鲜牛奶 干酪乳杆菌 嗜热链球菌 |
Development of Nourishment Juglans mandshurica Maxim Nuts Yoghourt |
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| Liu Dongmin,Zhang Qifei,Zhao Ruoshi,Bao Yihong. Development of Nourishment Juglans mandshurica Maxim Nuts Yoghourt[J]. Forest By-product and Speciality in China, 2011, 0(5): 28-31 |
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| Authors: | Liu Dongmin Zhang Qifei Zhao Ruoshi Bao Yihong |
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| Affiliation: | Liu Dongmin,Zhang Qifei,Zhao Ruoshi,Bao Yihong*(Food Science and engineering,The northeast forestry University,Harbin 150040) |
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| Abstract: | This study was conducted to mix milk with Juglans mandshurica Maxim syrup formed after Juglans rnandshurica Maxim was peeled, pulped, and then make fermentation liquor with 1 ： 1 of Lactobacillus casei and Streptoccus thermophilus as mixed starter culture. The optimum formula for fermentation was selected by orthogonal experiment L9 （34） ： solid-to-liquid ratio is 1 ： 6, syrup-to-milk ratio is 2 ：8, pass through sieve with a mesh of 80. Finally, a fermented Yoghourt with fragrance tastiness and nutritive value of Juglans mandshurica Maxim, milk and probiotic was developed. This product is a functional food with great economic value and vast latent force of market development. |
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| Keywords: | Juglans mandshurica Maxim Nut Fresh milk Lactobacillus casei Streptoccus thermophilus |
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