天然竹笋酸奶的研制  被引量:2

Development of natural bamboo shoot yoghurt

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作  者:虞慧玲[1] 聂小华[2] 郑剑[1] 吴峰华[1] 于翔[1] 

机构地区:[1]浙江林学院食品与药学学院,浙江临安311300 [2]浙江工业大学生物与环境工程学院,浙江杭州310014

出  处:《中国酿造》2006年第11期70-72,共3页China Brewing

摘  要:以奶粉和竹笋为主要原料,用保加利亚乳杆菌和嗜热链球菌混合发酵制备,采用4因素3水平的正交试验研制出的天然竹笋酸奶的最佳生产工艺条件为:脱脂奶粉12%、原笋浆50%、蔗糖10%、接种量3%、发酵温度44℃、保加利亚乳杆菌和嗜热链球菌菌种比1:2、发酵时间4h、明胶0.3%。该产品口感柔和、风味独特,是一种集营养、保健于一身的新型乳品。Using milk powder and bamboo shoot as the main substrates, novel yoghurt was produced by the fermentation of Lactobacillus bulgaricas and Streptococcus thermophilus. With L9 (34)orthogonal experiment, the optimal parameters for fermentation were achieved as follows: the addition quantities of skim milk powder, bamboo shoot juice, sucrose and glutin were 12%, 50%, 10% and 0.3% respectively; Lactobacillus bulgaricas and Streptococcus thermophilus was mixed at a ratio of 1:2 and the mixture was inoculated with a quantity of 3%; then the fermentation occurred at 44℃ for 4 h to produce yoghurt. The bamboo shoot yoghurt was a novel milk beverage for good nutrition and health which was soft in taste and unique in flavor.

关 键 词:奶粉 竹笋 酸奶 正交试验 发酵 

分 类 号:TS262.54[轻工技术与工程—发酵工程]

 

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