仙人掌酸奶的开发  

Develop Yoghurt by Using Freeze-dried Cactus

作　　者：朱奇[1] 陈彦[1] 陈坤[1] 吴玉厚[1] 

机构地区：[1]聊城大学生命科学学院,山东聊城252059

出　　处：《乳业科学与技术》2005年第1期19-21,共3页JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY

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。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.

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 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]