凝固型柑橘酸奶的初步研制  

The Processing of the Set Orange Juice Yoghurt

作　　者：廖振林[1] 黄杉[1] 郭琳[1] 

机构地区：[1]华南农业大学食品学院微生物教研室,广州510642

出　　处：《食品与发酵科技》2009年第2期69-71,共3页Food and Fermentation Science & Technology

基　　金：国家自然科学基金(30871768);华南农业大学校长基金(5100-k05099)

摘　　要：本文研究了以新鲜柑橘汁和还原乳为主要原料,通过嗜热链球菌和保加利亚乳杆菌发酵得到柑橘酸奶的工艺。通过正交实验,得出最佳制作工艺条件:果汁浓度为8%,加菌量为3%,加糖量为4%,发酵温度为42℃,发酵时间为4h～6h。The method of producing a kind of orange juice set yoghurt which fermented by Lactobacllus bulgaricus and Streptococcus thermophilus with fresh orange juice and milk was studied in this paper. An orthogonal experiment was carried out to achieve the optimized result. It was as follows： 8% orange juice, 3% lactic acid bacteria, 4% white sugar and fermentation at 42℃ for 4h-6h.

关 键 词：柑橘汁 凝固型酸奶 发酵 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]