阿罗开菲尔奶的研制  

A new fermented milk: the processing of aloe Kefir

作　　者：李迎霞[1] 高莉莉[1] 葛春美 张柏林[3] 

机构地区：[1]河北农业大学食品科技学院,河北保定071001 [2]河北新天香乳业有限公司,河北保定071001 [3]北京林业大学生物科学与技术学院,北京100083

出　　处：《中国乳品工业》2004年第7期14-17,共4页China Dairy Industry

基　　金：河北省科技攻关项目(03X001)

摘　　要：以鲜奶、芦荟果丁为原材料,利用加拿大罗素公司生产的开菲粒菌种研制了阿罗开菲尔奶。结果表明,阿罗开菲尔奶的最佳工艺条件为:蔗糖添加量为8.0%,预活化后的最佳接种量为2.5%,发酵温度为22℃,发酵时间为11h。根据国标和在饮料中的推荐使用量,确定本研究中芦荟果丁添加量为6.0g/200mL。这种发酵奶或许拥有独特的风味,集中了开菲尔奶和芦荟等原材料中的营养优势,符合现行的消费时尚。最后,参考国际乳业联合会(IDF)有关开菲尔奶的生产标准,推荐了一种能满足阿罗开菲尔奶加工生产的标准。The new type of fermented milk “aloe Kefir”was produced with Kefir grain from Canada Rosell Company. Both the benefits of aloe and Kefir milk in and nutrition and health have been well known for a long time. So, the objectives of this paper were to introduce aloe fruit into Kefir milk, and combine their advantages to form a new fermented product of aloe Kefir. Orthogonal test showed that the optimal technology for“aloe Kefir”was as follows: sucrose addition of 8.0%, kefir grains activated inoculums size of 2.5%, and fermentation temperature at 22 ℃with incubation time of 11h. Based on the recommended amount of aloe fruit in soft drink by National Standard, a level of aloe fruit with 6.0 g was fixed to add to 200 mL of the kefir milk product. The fermented product“aloe Kefir”, in which milk was used as main material and aloe as supplementary stuff, might be rich in nutrition and heath improvement, characterized with specific flavor, and corresponded to the popularity of consumers' mouth feel.

关 键 词：开菲尔 芦荟 生产工艺 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]