酸枣仁酸奶的研制 |
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引用本文: | 云月英,王国泽,柳青,王文龙.酸枣仁酸奶的研制[J].安徽农业科学,2011,39(8):4523-4525. |
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作者姓名: | 云月英 王国泽 柳青 王文龙 |
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作者单位: | 内蒙古科技大学数理与生物工程学院,内蒙古包头,014010;内蒙古科技大学数理与生物工程学院,内蒙古包头,014010;内蒙古科技大学数理与生物工程学院,内蒙古包头,014010;内蒙古科技大学数理与生物工程学院,内蒙古包头,014010 |
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摘 要: | 目的]研制(SEMEN ZIZIPHI SPINOSAE)酸枣仁酸奶饮品。方法]以酸枣仁、鲜牛奶为主要原材料,以保加利亚乳杆菌和嗜热链球菌1∶1为混合发酵菌种,对生产工艺进行研究,确定最佳的工艺参数。结果]酸枣仁酸奶最佳工艺流程为:酸枣仁与6倍体积的水混合后打浆得到的酸枣仁浆液,酸枣仁浆液与鲜牛奶混合比例为1∶4(V/V)得待发酵液。此时加入砂糖、乳粉和发酵剂,砂糖的添加量为9%,乳粉的加入量为5%,接种量为4%,42℃下发酵至其凝乳,得酸乳产品。结论]在最佳工艺条件下可得到品质优良的酸枣仁酸奶。
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关 键 词: | 酸枣仁 酸奶 发酵 |
The Development of SEMEN ZIZIPHI SPINOSAE Yoghourt |
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Institution: | YUN Yue-ying et al (School of Mathematics,Physics and Biological Engineering,Inner Mongolia University of Science and Technology,Baotou,Inner Mongolia 014010) |
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Abstract: | Objective] The research aimed to develop a yoghourt drink of SEMEN ZIZIPHI SPINOSAE.Method] A yoghourt drink was developed and produced with SEMEN ZIZIPHI SPINOSAE and fresh milk as main raw materials and Lactobacillus bulgaricus and Streptococcus thermophilus in a 1∶1 volume ratio as mixed fermentation strains,the optimum technological parameters of which were determined through studies on processing techniques.Result] The optimum process was as follows: serous fluids were prepared from SEMEN ZIZIPHI SPINOSAE and its 6 volumes of water,and then mixed with fresh milk in a 1∶4 volume ratio as fermentation broth.After adding 9% granulated sugar,5% milk powder and 4% starter,Let it ferment at 42 ℃ until fermentation broth was made into curds,and then the milk products were obtained.Conclusion] SEMEN ZIZIPHI SPINOSAE yoghourt of high quality could be developed under the optimum conditions. |
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Keywords: | SEMEN ZIZIPHI SPINOSAE Yoghourt Ferment |
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