红莲酸奶的工艺研究  

Research on Processing Technology of Red Lotus Yoghurt

作　　者：刘锴栋[1] 黄君红[1] 林潇潇[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：《湖北农业科学》2010年第6期1445-1446,1449,共3页Hubei Agricultural Sciences

摘　　要：以红莲、牛奶和白砂糖为原料,发酵生产益生菌红莲酸奶,得到一种营养丰富、风味独特并具有保健功效的新型乳酸蛋白饮品。检测了4种配方的红莲酸奶的乳酸菌活菌数和pH值,结果表明,红莲汁与水的比例为1∶1所制得的红莲酸奶风味独特,营养丰富。A kind of probiotic yourt beverage was obtained using red lotus, milk and sugar as raw materials, which not only had high nutritional value, but also reduced the production cost. The number of viable lactic acid bacteria and pH value were applied as the standards. The results showed that if the ratio of red lotus juice and water was 1∶1, red lotus yoghurt had especial flavor and high nutrition.

关 键 词：红莲酸奶 发酵 乳酸菌 

分 类 号：TS201.1[轻工技术与工程—食品科学]