蔷薇果汁酸奶的研制  

The Development of Yogurt with Rose Hips Juice

作　　者：张春兰[1] 王丽玲[1] 熊素英[1] 张锐利[1] 马伟[1] 

机构地区：[1]塔里木大学生命科学学院,新疆阿拉尔843300

出　　处：《食品研究与开发》2011年第5期99-101,共3页Food Research and Development

摘　　要：研究蔷薇果汁酸奶的研制,通过单因素试验和正交试验确定制作蔷薇果汁酸奶的最佳配方。结果表明:将蔷薇果汁8%、蔗糖8%加入牛乳后混合经90℃加热处理5 min,冷却至45℃左右,加入发酵剂5%,于42℃培养5 h,可制得色泽诱人、风味独特的保健型酸奶。The method of producing a kind of yoghurt with rose hips juice was studied in this paper.The optimum proportion was determined by single factor and orthogonal test.The result showed that： add fruit juice 8 %,sucrose 8 % in milk and heating for 5 min at 90 ℃,refrigerated to 45 ℃,add starter 5 %,then fermentation for 5 h in 42 ℃.The product has attractive colour,unique flavor,rich nutrition and health-care yoghurt.

关 键 词：蔷薇果汁 酸奶 发酵 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]