开菲尔发酵榛子乳的研制  

Preparation of Kefir fermented hazelnut milk

作　　者：黄慧福[1] 王锡香[2] 

机构地区：[1]曲靖师范学院资源与环境科学学院,曲靖特色食品研究所,曲靖655011 [2]通化师范学院分院,通化134001

出　　处：《食品科技》2011年第3期58-61,共4页Food Science and Technology

摘　　要：以开菲尔粒为发酵剂发酵榛子乳。选择影响开菲尔品质的4个因素:糖用量、接种量、发酵温度和发酵时间设计实验。通过正交实验L9(34),来确定发酵开菲尔榛子乳的最佳工艺条件。结果表明,最佳发酵条件为糖用量(5%乳糖+5%蔗糖)、接种量5%、发酵温度31℃、发酵时间12h。用这种方法制备的开菲尔榛子乳口感细腻,风味独特。In this paper,kefirgrains were used as startercultures added in the hazelnut milk. Four factors：sugar consumption,inoculums size,fermentation temperature,fermentation time,which affected quality of Kefir products were selected. The optimal technology conditions of hazelnut milk Kefir were determined by using orthogonal exeperiments L9（34） . The results showed that the optimal fermentation condition was as follows：sugar consumption of 5% lactose and 5% sucrose,inoculums size of 5%,fermentation temperature of 31 ℃,fermentation time of 12 h. Final products had smooth taste and specific flavor.

关 键 词：榛子乳 开菲尔粒 发酵 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]