紫花苜蓿枸杞复合型酸奶的研制  

Study on the Process of Compound Yoghurt with Medicago Sativa and Wolfberry

作　　者：李慧荔[1] 马同锁[1] 张红兵[1] 赵士豪[1] 

机构地区：[1]河北经贸大学生物科学与工程学院,石家庄050061

出　　处：《食品工业》2007年第6期45-46,共2页The Food Industry

摘　　要：将紫花苜蓿、枸杞浸提液添加到酸奶中,以起到药疗和保健作用。实验确定了紫花苜蓿、枸杞汁用量分别为6%,白砂糖6%,黄原胶为0.2%,发酵剂6%。产品具有枸杞、紫花苜蓿和酸乳所特有的香气,香甜适口;组织均匀,口感细腻。To add extract of Medicago sativa and wolfberry into yoghurt, they play an important role in medicine cure and health care. The optimum dosage of materials was determined by using orthogonal experiment, the results showed that extract of Medicago sativa and wolfberry 6% independence, sugar 6%, xanthan gum 0.2%, ferment starter 6%, the color, tasting and aroma of yoghurt are all fine. Moreover it is equality for structure and exquisite for touch.

关 键 词：紫花苜蓿 枸杞 酸奶 

分 类 号：TS252[轻工技术与工程—农产品加工及贮藏工程]