| 仙人掌酸奶的开发 |
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| 引用本文： | 朱奇,陈彦,陈坤,吴玉厚.仙人掌酸奶的开发[J].乳业科学与技术,2005,27(1):19-21. |
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| 作者姓名： | 朱奇 陈彦 陈坤 吴玉厚 |
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| 作者单位： | 聊城大学生命科学学院,山东,聊城,252059 |
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| 摘 要： | 以鲜牛奶和仙人掌冻干粉为主要原料，再配合其它辅料进行乳酸菌发酵，制成仙人掌酸奶，产品中最大限度地保留仙人掌的各种有效成分。通过正交试验选择出最佳配方，并探讨了生产仙人掌酸奶的工艺条件。
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| 关 键 词： | 酸奶 仙人掌 乳酸菌发酵 最佳配方 冻干粉 辅料 鲜牛奶 配合 保留 有效成分 |
| 文章编号： | 1671-5187(2005)01-0019-03 |
| 修稿时间： | 2004年10月21 |
Develop Yoghurt by Using Freeze-dried Cactus |
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| Zhu Qi,Chen Y an,Chen Kun,W u Y uhou.Develop Yoghurt by Using Freeze-dried Cactus[J].JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY,2005,27(1):19-21. |
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| Authors: | Zhu Qi Chen Y an Chen Kun W u Y uhou |
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| Abstract: | Adding cactus powder made by freeze-drying and other additives into m ilk to ferment with lacticacid bacteria can result in a new kind of dairy products -cactus yoghurt. It is more nutritious because freeze-drying can prevent the nutritive composition in cactus powder from being broken down to the maximum . The optimal formula selected by orthogonal experiment and other processing technology is also discussed in this paper. |
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| Keywords: | cactus freeze-drying yoghurt fermentation |
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