新型红曲米南瓜发酵酸奶的研制  被引量:2

Development of novel yoghurt with red kojic rice and pumpkin

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作  者:王荣荣[1] 王家东[2] 方玲[1] 

机构地区:[1]信阳农业高等专科学校食品科学系,河南信阳464000 [2]信阳农业高等专科学校生物技术系,河南信阳464000

出  处:《中国酿造》2009年第10期168-170,共3页China Brewing

摘  要:以南瓜浆、牛乳为主要原料,添加红曲米,乳酸菌发酵,研制发酵保健食品。通过试验确定了最佳配方与工艺参数。结果表明:在鲜牛乳中加入30%南瓜浆、0.08%红曲粉、7%的白砂糖、3%混合发酵剂(嗜热链球菌∶保加利亚乳杆菌=1∶1),温度43℃发酵5h,所得产品色泽诱人、组织状态良好、风味独特,营养价值高。Using pumpkin juice and milk as main materials, a novel healthy yoghurt was developed by lactic acid bacteria fermentation with the addition of Chinese red kojie rice. The optimum formula and technological conditions were determined by experiments as follows: 30% pumpkin juice, 0.08% red kojie rice, 7% sugar and 3% double-strain starter (Streptococcus thermopiles : LactobaciUus bu/gar/cus = 1 : 1) were added in fresh milk, and the fermentation was conducted at 43℃ for 5h, by which a novel yoghurt was achieved with attractive color, unique flavor and high nutrition.

关 键 词:红曲米 南瓜 酸奶 

分 类 号:TS252.54[轻工技术与工程—农产品加工及贮藏工程]

 

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