仙人掌蜂蜜复合保健酸奶的工艺优化  

Optimization of Productive Process of Complex Functional Yoghurt with Cactus Honey

作　　者：常海军[1] 王强[2] 周文斌[1] 

机构地区：[1]重庆工商大学环境与生物工程学院,重庆400067 [2]重庆教育学院生物与化学工程系,重庆400067

出　　处：《贵州农业科学》2011年第4期191-194,共4页Guizhou Agricultural Sciences

基　　金：重庆工商大学博士科研启动基金项目(2010-56-12);重庆高校创新团队建设计划"资源化学团队"(KJTD201020)

摘　　要：为了研制营养全面、具有保健作用的新型复合营养保健酸奶,以仙人掌、蜂蜜和牛乳为原料,采用正交试验设计对仙人掌蜂蜜复合保健酸奶的最优生产工艺进行了优化。结果表明:仙人掌添加量4%、蜂蜜泥添加量4%、菌种接种量6%、发酵温度42℃为最佳工艺条件;0.02%VC或0.03%柠檬酸可对仙人掌起到最佳护色效果;蜂蜜稀释至50%、100℃保温加热30 min为最佳澄清技术。The productive process of complex functional yoghurt with cactus honey was optimized using orthogonal experiment design,taking cactus,honey and milk as raw materials,to develop a new type of complex functional yoghurt.The results showed that the optimum conditions were 4% adding amount of cactus and honey separately,6% inoculation amount of strain and 42℃ fermentation temperature.The color-protecting effect of cactus with 0.02 % VC or 0.03 % citric acid was the best,the optimum clarification technology included honey diluted to 50% and heated at 100℃ for 30 minutes.

关 键 词：仙人掌 蜂蜜 酸奶 工艺优化 

分 类 号：S682.29[农业科学—观赏园艺]