银杏酸奶的研制  

Study on technology of yogurt made from ginkgo nuts

作　　者：周建新[1] 刘长鹏[1] 杨基汉[1,2] 

机构地区：[1]南京财经大学食品科学与工程学院,江苏南京210003 [2]中央储备粮宿迁直属库

出　　处：《中国乳品工业》2005年第2期22-24,共3页China Dairy Industry

摘　　要：以银杏果仁和脱脂牛奶为主要原料研制一种复合型发酵酸奶。从产品感官质量和稳定性入手,应用正交试验法,确定了合理的配方和适宜的发酵工艺条件,并对产品质量作了评价。结果表明,银杏酸奶的主要原料的最佳配比为脱脂牛奶∶银杏果浆=1∶1,同时加入6%的蔗糖和0.2%的复合稳定剂(琼脂∶羧甲基纤维素纳=1∶1)(均为质量分数);最佳的发酵工艺条件为接种量6%,发酵温度为41℃,发酵时间为6h,该产品具有感官品质佳、稳定性好和营养丰富等特点。A compound yogurt with ginkgo nuts and skimmed milk as the chief raw materials is studied. The reasonable formula of material and the suitable technical conditions of fermentation are determined by orthogonal test from the view of stabilization and sensory quality of the product.and the quality of product is evaluated. The optimum formula was as follow:ginkgo nuts milk∶defat milk = 1∶1,adding 6% of sugar and 0.2% stabilizers (agar∶CMC-Na = 1∶1),optimum fermentative technical conditions was as follow: incubated in 41℃ for 6h. The product has a lot of features such as good sensory quality and stabilization and rich nounr-ishment etc.

关 键 词：银杏酸奶 配方 发酵工艺 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]