搅拌型枸杞酸乳加工工艺的研究  

Research on Processing Technology of Stirred Medlar Yoghurt

作　　者：张欣[1] 孙波[2] 徐宁[3] 毛文颖[2] 张燕燕[2] 刘丽[2] 

机构地区：[1]黑龙江省轻工科学研究院,黑龙江哈尔滨150010 [2]东北农业大学食品学院,黑龙江哈尔滨150030 [3]东北农业大学成栋学院,黑龙江哈尔滨150030

出　　处：《农产品加工（创新版）（中）》2009年第6期45-46,64,共3页Farm Products Processing

摘　　要：枸杞含有丰富的氨基酸、无机盐、微量元素和维生素,以鲜牛奶、枸杞为主要原料,采用保加利亚乳杆菌和嗜热链球菌进行发酵,对枸杞汁添加量、糖添加量和接种量进行优化,确定产品的最佳配方为:枸杞汁添加量10%,糖添加量6%,接种量4%。最终制得营养丰富、风味纯正的搅拌型枸杞酸奶。Medlar was rich of amine acid, inorganic salt, microelement and vitamin. Milk and medlar as major material were fermented by lacbobacillus bulgaricus and Sstreptocccus thermophilus. Medlar vine content, sugar content and inoculum size were determined. The resuhs showed that, medlar vine 10%, sugar 8%, inoculum size 4% were optimized proportion, and the health stirred medlar yoghurt was prepared.

关 键 词：枸杞 酸奶 加工工艺 护色 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]