葵花籽酸乳的研制  

Study on the Sunflower Seeds Yogurt

作　　者：赵伟[1] 张海悦[1] 王蕾[1] 徐晓华[2] 

机构地区：[1]长春工业大学生物工程学院,长春130012 [2]吉林大学白求恩医学部,长春130021

出　　处：《食品工业》2007年第5期50-51,共2页The Food Industry

摘　　要：葵花籽酸乳是一种营养丰富的植物蛋白型酸乳,它以葵花籽为原料,经乳酸菌发酵后制成。采用正交试验法确定了酸乳的最佳工艺配方,即:葵花籽仁100g;水600mL;奶粉70g;糖49g;稳定剂4.2 g;接种量3%;发酵温度42℃;发酵时间4h。The sunflower seed yogurt was a yogurt with the wealth of nutrition and protein ,it was made from sunflower seed after lactobacillus fermenting. Through orthogonal test, the best manufacturing technology was got as follow： sunflower seed 100 g; water 600 mL, milk powder 70 g, sugar 49 g, stabilizing agent 4.2 g, inoculate quantity 3%; fermentation temperature 42 ℃; fermentation time 4 h.

关 键 词：葵花籽 酸乳 乳酸发酵 

分 类 号：TS252[轻工技术与工程—农产品加工及贮藏工程]