山楂枸杞保健酸奶的工艺研究  

ZStudy on processing technique of healthy yoghourt with haw and medlar materials

作　　者：栾金水 

机构地区：[1]浙江工商大学食品生物与环境工程学院,浙江杭州310035

出　　处：《中国酿造》2006年第9期71-74,共4页China Brewing

摘　　要：以山楂、枸杞、奶粉为主要原料,应用正交试验设计,通过乳酸菌发酵,研制成风味独特、酸甜适宜的山楂枸杞酸奶。该酸奶最佳配方工艺条件为山楂干果3%,枸杞干果2%,奶粉9%,蔗糖5%,工作发酵剂3%,水80%左右,(41℃±1)℃发酵。Using haw, medlar, and milk powder as raw materials, a kind of healthy yoghurt with haw and medlar compositions was achieved by lactobacillus fermentation with orthogonal tests. The yoghurt has a special flavor and a combined taste of sour and sweet. This product is helpful in nutrition ingestion and health care. The optimized formulate is AIB2CED2, that is, dry haw 3%, dry medlar 2%, milk powder 9%, sucrose 5%, leaven 3% and water 80%. The fermentation processed at （41 ± 1） ℃ for 5 h.

关 键 词：山楂 枸杞 发酵酸奶 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]