凝固型雪梨酸奶的研制  

Development of Coagulation Pear Sour Milk

作　　者：刘锴栋[1] 黄君红[1] 刘春娥[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：《贵州农业科学》2010年第2期168-170,共3页Guizhou Agricultural Sciences

摘　　要：以优质牛奶和雪梨为主要原料,研究了雪梨酸奶的加工工艺条件。结果表明,发酵型雪梨酸奶的最佳配方为:雪梨汁10%+奶粉8%+发酵剂接种量4%+糖8%,所生产的雪梨酸奶组织细腻、色泽较佳、乳酸菌含量高达2.015×1010cfu/mL。生产的雪梨酸奶口感好而且营养丰富,制备工艺流程简单、可行,产品成本低。The technological condition of making pear sour milk from quality milk and pear was studied.The results showed that the optimum formulation of fermented pear sour milk was 10% pear juice,8% milk powder,4% fermentation agent and 8% sugar and the pear sour milk with 2.015×1010 cfu/mL lactic acid bacteria was of good color,better taste and higher nutrition.The technological condition has the advantage of simplicity,feasibility and lower production cost.

关 键 词：雪梨酸奶 乳酸菌 研制 

分 类 号：S661.2[农业科学—果树学]