凝固型人参果酸奶的研制与营养成分的测定  

DEVELOPMENT OF SET GINSENG FRUIT YOGURT AND DETERMINATION OF NUTRITIONAL COMPONENT

作　　者：刘锴栋[1] 黄君红[1] 曾凤仙[1] 

机构地区：[1]湛江师范学院生命科学与技术学院,广东湛江524048

出　　处：《河南工业大学学报（自然科学版）》2009年第6期33-36,共4页Journal of Henan University of Technology：Natural Science Edition

摘　　要：以人参果和全脂奶粉为原料,发酵产生益生菌人参果酸奶,得到一种新型的凝固性酸乳蛋白食品.以乳酸菌数、总蛋白质、总氨基酸及维生素C等营养成分的含量为考察指标,实验结果表明,在牛奶中加入8%人参果果汁,6%蔗糖和6%混合发酵剂,研制的人参果酸奶,风味独特,营养丰富.A set probiotic ginseng fruit yogurt was prepared from ginseng fruit and full - cream milk powder by fermentation. The number of viable lactic acid bacteria, the content of total protein, total amino acid and Vc were researched. The results showed that the ginseng fruit yogurt has special flavor and high nutrition when 8% ginseng fruit juice, 6% sugar and 6% zymogen were added to the milk.

关 键 词：人参果酸奶 乳酸菌 营养成分 

分 类 号：TS201.2[轻工技术与工程—食品科学]