猕猴桃-芦荟酸奶的研制  

Study on Exploitation of Kiwi Juice and Aloe Yogurt

作　　者：马珦玻[1] 李宝库[2] 张峰[1] 李爱军[3] 

机构地区：[1]河北大学卫生职业技术学院,河北保定071000 [2]河北大学药学院,河北保定071002 [3]河北奥胜饮料公司,河北顺平072250

出　　处：《食品与发酵工业》2007年第8期177-179,共3页Food and Fermentation Industries

摘　　要：以猕猴桃汁、芦荟汁、鲜牛乳为主要原料,通过乳酸菌发酵,制得保健饮品发酵猕猴桃-芦荟酸奶。通过正交法确定了发酵工艺参数,筛选出优化组合。实验结果表明,鲜牛奶中加入10%猕猴桃汁、7%芦荟汁、8%白砂糖,3%发酵剂,41℃条件下发酵4h,制得的发酵奶色香味甚佳。The healthy Kiwi and aloe yogurt was fermented with lactobacilli by the raw materials of fresh kiwi and aloe milk. The technical fermentation parameters were determined by means of orthogonal experimental design. The optimum combination was also screened. The results demonstrated that the fermented yogurt tastes well and have appealing color,and is nutritious under fermentation at 41℃ for 4 h with addition of 10% fresh kiwi juice,7% aloe,8% sucrose and 3% mixed ferment agent.

关 键 词：猕猴桃汁 芦荟汁 酸奶 发酵 

分 类 号：TS252[轻工技术与工程—农产品加工及贮藏工程]