酸莲奶的生产工艺研究  

Study on processing technology of sour lotus milk

作　　者：危贵茂[1] 欧阳建华[1] 徐安庆[1] 

机构地区：[1]抚州职业技术学院,江西抚州344106

出　　处：《食品工业科技》2008年第11期178-180,共3页Science and Technology of Food Industry

基　　金：江西省科技厅科技支撑计划项目(赣财教[2007]173号);江西省教育厅科学技术项目(GJJ08491)

摘　　要：以莲子和脱脂奶粉为主要原料,以双歧杆菌、嗜热链球菌、嗜酸乳杆菌和保加利亚乳杆菌(4∶2∶1∶1)为发酵剂,以白砂糖为调味剂,通过L9(34)正交实验确定出最佳工艺参数:白砂糖8%,复合稳定剂0.1%,接种量6%,发酵温度41℃。酸奶与莲子均营养价值丰富,酸莲奶可以发挥双重的保健功能,更加有益于人们的健康;酸莲奶的研制也为探索莲子深加工提供了一条新的途径。Using lotus and skimmed milk powder as major materials, Bifidobacterium,Streptococcus thermophilus, Lactobacillus acidophilus and Lactobacillus bulgaricus（4：2： 1：1）as ferment and sugar as flavor agent,the best processing conditions of the sour lotus milk were determined by L9 （34） orthogonal experiment. The results showed that the optimum fermentation technology was 8% of sugar,0.1% of compound stabilizer,6% of inoculation rate and culture temperature 41℃ The lotus and yogurt are both the nutritious substances. The sour lotus milk has additive nutritious functions of the lotus and common yogurt. This product can also provide a new method of utilizing the lotus.

关 键 词：莲子 酸莲奶 生产工艺 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]