搅拌型枸杞银耳酸奶的研制

将干枸杞经浸泡打汁,干银耳泡发打碎后,与牛奶混合,采用保加利亚乳杆菌和嗜热链球菌混合发酵剂进行乳酸发酵。通过L9(33)正交试验,并且结合产品的综合评分,得出枸杞银耳酸奶的最佳配方:枸杞汁2%,银耳粒2%,绵白糖8%,脱脂奶粉2%,在42～43℃下发酵4～6h,酸奶色泽粉红均一、质地细腻柔滑、口味酸甜适中,且兼有枸杞特殊香味和银耳爽滑口感的具有保健功效的搅拌型枸杞银耳酸奶,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。

Development of Stirred Matrimony Vine and Tremella Yoghurt

This study was conducted to mix milk with matrimony vine juice formed after matrimony vine was soaking and playing juice and tremella granules formed after being soaking and breaking into pieces,then use fermentation liquor with Lactobacillus bulgaricus and Streptococcus thermophilus as mixed starter culture.The optimum formula for fermentation was selected by orthogonal experiment L9（33）and by comprehensive grading for rpoduction： matrimony vine juice 2%,tremella granules 2%,white soft sugar 8%,skimmed milk powder 2%,fermenting last for 4-6h in 42-43℃.We can obtain the product that the color is pink and it is uniform,texture is fine and smooth,sweet and sour taste was moderate,and the yoghurt had both the unique taste of lactic acid and wolfberry unique enjoyable flavor.This product is a functional food with great economic value and vast latent force of market development.