高纤高粘搅拌型刺梨酸奶的加工工艺  

Technology of stirred type high fiber Rosa roxburghii yogurt

作　　者：周春明[1] 

机构地区：[1]湖州师范学院,湖州313000

出　　处：《食品工业》2005年第1期26-27,共2页The Food Industry

摘　　要：以新鲜优质牛奶为原料,添加刺梨果酱与水溶性膳食纤维,将保加利亚乳杆菌及嗜热链球菌以1:2混合作为发酵剂,研制出具有浓郁刺梨风味的高纤高粘搅拌型酸奶。This study was conducted to mix fresh high-quality milk with rosa roxburghii fruit and soluble dietary fiber. By lactic acid fermentation with 1 : 2 of lactobacillus bulgaricus and streptococcus thermophilus as compound leaven. And a stiffen stirred-style high-fiber yogurt with tastiness of rosa roxburghii was developed.

关 键 词：搅拌型酸奶 酸奶 加工工艺 保加利亚乳杆菌 水溶性膳食纤维 果酱 刺梨 高粘 牛奶 新鲜 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程] R544.1[轻工技术与工程—食品科学与工程]