胡萝卜酸牛奶的研制  

THE DEVELOPMENT OF YOGHURT OF CARROT

作　　者：王洪奇[1] 修翠娟[1] 赵国学 孙翠焕[1] 王彥华 冀宝赢[1] 

机构地区：[1]辽宁省微生物科学研究院,辽宁朝阳122000 [2]建平水利局,辽宁建平122040

出　　处：《食品研究与开发》2008年第3期83-85,共3页Food Research and Development

摘　　要：以胡萝卜、鲜牛奶为原料进行酸奶的研制,分别考察了胡萝卜汁加入量、接种量、蔗糖量、发酵时间4因素,以求较佳方案,结果为10%的胡萝卜汁、2%的接种量、7%的蔗糖、发酵时间为5h。The carrot and fresh milk were used as the main materials to develop the yoghurt in the study. The addition of carrot juice, seed volume, sugar and fermenting time were investigated respectively to gain the optimum. The results showed carrot juice was 10 %, seed volume was 2 %, sugar was 7 % and fermenting time was 5 h.

关 键 词：酸奶 胡萝卜 乳酸菌 发酵 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]