功能性无糖双歧杆菌胡萝卜酸奶的研制  

Study on production of functional sugarless carrot yoghurt with bifidobacterium

作　　者：焦宇知[1] 

机构地区：[1]江苏食品职业技术学院,淮安223001

出　　处：《食品科技》2008年第1期53-56,共4页Food Science and Technology

基　　金：江苏省"青蓝工程"资助项目。

摘　　要：研究无糖双歧杆菌胡萝卜酸奶的工艺。实验结果表明,最佳工艺条件如下:牛奶中添加25%的胡萝卜汁,6%的1∶1低聚果糖和蜂蜜混合的复合甜味剂、0.4%的稳定剂,4%的混合发酵剂,嗜热链球菌、保加利亚乳杆菌和双歧杆菌的比例为1∶1∶2,于42℃下发酵6h,所得产品感官指标好,营养丰富。The technology for production of sugarless carrot yoghurt was studied in the paper. The results showed the optimal process carried out when milk added with 25% of carrot juice, 6% of mixture of honey and fructooligosaccharide in 1：1 proportion and 0.4% of stabilizer fermented by 4% of mixed fermenting agents of Lac.bulgaricus, str.thermophilus and bifidobacterium in 1：1：2 proportion under 42 ℃ for 6 h. The product had good taste and high nutritive value.

关 键 词：胡萝卜汁 酸奶 双歧杆菌 无糖 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]