裙带菜营养保健酸奶的研制  

Development of health yoghurt with Undaria

作　　者：刘丽丽[1] 王璐思[1] 崔丽丽[1] 关洪斌[1] 

机构地区：[1]山东大学威海分校海洋学院,山东威海264209

出　　处：《中国酿造》2010年第8期180-182,共3页China Brewing

基　　金：山东大学威海分校科研立项资助项目(A09015)

摘　　要：以还原乳和裙带菜为原料,通过嗜热链球菌和保加利亚乳杆菌发酵得到一种全新的具有独特风味和营养价值的全新型营养保健酸奶。并通过4因素3水平正交试验研究了影响酸奶品质的4种主要因素的影响,最终得出裙带菜营养保健酸奶的最佳制作工艺条件:裙带菜提取液9%,发酵剂接种量5%,羧甲基纤维素0.3%,白砂糖添加量9%。Yoghurt with rich flavour and healthy function, which was fermented by Lactobacllus bulgaricus and Streptococcus thermophilus, with Un- dana and milk was developed. Factors affected yoghurt quality were studied through orthogonal experiment design. The optimum processing condi- tions were as follows： Undana extracts 9%, inoculum 5%, addition of CMC 0.3% and sugar 9%.

关 键 词：裙带菜 酸奶 工艺条件 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]