| 南瓜蜂蜜凝固型酸乳的研制 |
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| 引用本文： | 温睿. 南瓜蜂蜜凝固型酸乳的研制[J]. 农产品加工．学刊, 2011, 0(11): 63-65. DOI: 10.3969/j.issn.1671-9646(X).2011.11.016 |
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| 作者姓名： | 温睿 |
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| 作者单位： | 牡丹江大学生物制药与食品工程学院,黑龙江牡丹江,157011 |
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| 摘 要： | 以鲜牛乳、南瓜、蜂蜜为主要原料,采用驯化的保加利亚乳杆菌和嗜热链球菌进行发酵生产南瓜蜂蜜凝固型酸乳。通过单因素试验、正交试验及感官评价试验确定了最佳生产工艺条件:南瓜浆为15%,蜂蜜为6%,接种量为4%,发酵时间为4 h。
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| 关 键 词： | 南瓜 蜂蜜 酸乳 |
Exploitation of the Pumpkin Honey Solidified Yogurt |
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| Wen Rui. Exploitation of the Pumpkin Honey Solidified Yogurt[J]. Nongchanpin Jlagong.Xuekan, 2011, 0(11): 63-65. DOI: 10.3969/j.issn.1671-9646(X).2011.11.016 |
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| Authors: | Wen Rui |
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| Affiliation: | Wen Rui(Biological Pharmacy and Food Engineering of Institute,Mudanjiang University,Mudanjiang,Heilongjiang 157011,China) |
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| Abstract: | Fresh milk pumpkin and honey are used as the raw materials to produce Pumpkin Honey Solidified Yogurt by fermentation of Lactobacillus bulgaricus and Streptococcus thermophilus as which acclimated.The optimum conditions of processing technology are obtained by single factor test,orthogonal design test and sense organ evaluation,which follow as: pumpkin juice content 15%,honey content 6%,inoculation concentration 4%,fermentation time 4 h. |
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| Keywords: | pumpkin honey yogurt |
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