乳酸菌发酵榛子乳饮料的研究  

Study on Hazelnut Milk Drink by Lactic Acid Bacteria Fermentation

作　　者：苗影志 张捷 

机构地区：[1]吉林粮食高等专科学校食品系,天津市乳品食品检测中心

出　　处：《中国乳品工业》1996年第2期11-13,共3页China Dairy Industry

摘　　要：榛子乳饮料是一种用乳酸菌发酵生产的食品．具有独特榛子香味，类似酸牛奶。本文利用长白山的天然野生果榛子作原料、以嗜热链球菌和保加利亚乳杆菌作为发酵菌，进行混合发酵。杀菌乳液按１：１的配合比，保温４１℃—４２℃发酵２．５～３ｈ，可以获得满意的发酵乳饮料风味。实验还测定了榛子果和榛子乳饮料的营养成分。结果表明．在榛子果及榛子乳饮料中钙、磷、ＴＥ、ＶＢ２、ＶＢ１和烟酸都比较丰富。Hazelnut milk drink is a yoghurt-like product with special flavour by using lactic acid bacteria fermentation. In this paper, the natural hazelnut is obtained from Chang Bat Mountain as the raw material. Lactobacillus bulgaricus and Streptococcus thermophilus were selected as starter culture. The sterilized hazelnut milk serum incubated with l: I of LB and ST mixed starter at 41℃ 42C for 2. 5-3 hrs.. Finally, tile hazelnut milk drink came out very tasty and high aroma. The nutrient elements of the hazelnut fruit and hazelnut milk drink were measured. It was shown that calcium, phosphorous, VitE, VitB1, VitB2 and nicotinic acid are rich,in both fruit and milk drink.

关 键 词：榛子 乳酸发酵 榛子乳 饮料 

分 类 号：TS275.5[轻工技术与工程—农产品加工及贮藏工程] TS252.54[轻工技术与工程—食品科学与工程]