麦苗汁营养酸奶的研制  

Development of green barley juice nutritious yoghurt

作　　者：徐春[1] 

机构地区：[1]江苏食品职业技术学院生物工程系,江苏淮安223003

出　　处：《中国乳品工业》2008年第2期21-23,共3页China Dairy Industry

摘　　要：通过单因素和正交试验对麦苗汁营养酸奶的配方和最佳发酵工艺条件进行优化,并对产品质量作出评价。研究表明,麦苗汁酸奶的最佳配方(在原料乳的基础上):麦苗汁添加量为5%,蔗糖添加量为8%(均为质量分数),同时加入质量分数为0.2%的PGA和0.1%的CMC-Na;最佳发酵工艺条件为温度42℃,发酵时间4 h。在此工艺条件下制备的麦苗汁营养酸奶具有感官品质佳、稳定性好和营养丰富等特点。The formula of materials and the technical conditions of fermentation of green barley juice nutritious yoghurt are optimized by single and orthogonal experiments.The quality of product is evaluated.It is proved that the optimum formula is 5%barley juice, 0.2% PGA,0.1% CMC-Na and 8% sugar in raw milk. And the best condition of fermentation technics is 42℃,4h. The product is proved to be in good sensory quality,stabilization,which has the essential nutrition to health.

关 键 词：大麦苗 营养 酸奶 发酵工艺 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]