凝固型蜂蜜酸奶的研制  

Studies on solidified honey sour milk

作　　者：王蓓[1] 周晓云[1] 张朝晖[1] 

机构地区：[1]浙江工业大学生物与环境工程学院,浙江杭州310032

出　　处：《浙江工业大学学报》2004年第6期643-647,共5页Journal of Zhejiang University of Technology

摘　　要：凝固型蜂蜜酸奶是一种很有发展前景的高级饮品,以牛奶、蜂蜜为主要原料,有可口的酸甜味和特有的清香味,具有蜂蜜和牛奶双重的营养保健作用。同时蜂蜜酸奶的开发,也为蜂蜜的开发利用提供了一条新途径。该论文论述了新型凝固型蜂蜜酸奶的研制过程,主要从蜂蜜的用量、发酵时间、稳定剂用量和培养温度等各方面进行探索,确定了较佳的工艺参数,并进行了产品质量检测。结果表明:在蜂蜜添加量为6%,发酵剂为9%,琼脂为0.10%,于40～43℃条件下,产品风味最好,具有蜂蜜特有的清香味,酸甜宜口,受到消费者的欢迎。The solidified honey sour milk is a promising beverage with the taste of acid and sweet and having special faint scent. Its primary material is milk and honey, so the sour milk has double medical and health functions. Meanwhile, it is also a new path to exploit the honey. The technology is about how to make the solidified honey sour milk. It has been studied about honey dosage, fermentation time, stability dosage, cultivation temperature. And after the optimum procedure is determined, the quality of the solidified honey sour milk is tested. The procedure is recommended as follows: add 6% honey, 9% fermentative and 0.10% agar, after fermentation under the temperature of 40~43 ℃, the high quality sour milk is acquired. And it is popular among all consumers.

关 键 词：酸奶 蜂蜜 产品风味 发酵剂 香味 饮品 牛奶 和牛 用量 添加量 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程] S896.1[轻工技术与工程—食品科学与工程]