复合型酸奶的研制  

Research and Development of a Compound Yogurt

作　　者：郭兆杰[1] 张鲲[1] 史艳秋[1] 韩明明[1] 郭彦伟[1] 黄素珍[1] 

机构地区：[1]山西农业大学,山西太谷030801

出　　处：《天津农业科学》2011年第3期88-91,共4页Tianjin Agricultural Sciences

摘　　要：为研究复合型酸奶的最佳生产配方和制作工艺,研究推广其规模化生产,以胡萝卜、红枣、茉莉花茶和鲜奶为主要原料,使用嗜热性链球菌和保加利亚杆菌按1∶1的比例混合作为发酵剂,分别对原料的添加量、发酵温度、时间等进行试验,研究结果表明:胡萝卜汁添加量为20%,红枣泥添加量为4%,茶叶汁添加量为4%,菌种接种量为3%,发酵温度42℃,发酵时间4h时,能生产出色泽鲜艳,风味最佳,且有一定保健功效的产品。To produce a new type solid yogurt with carrot, red jujube, jasmine tea and fresh milk as the main material, S. ther- mophilus and L. bulgaricus （1：1） as fermentation bacterium, the optimum addition of material, fermentation temperature, fermenta tion time was determined through this test. The results showed the addition of carrot juice was 20%, the addition of red jujube was 4%, the addition of jasmine tea was 4%, S. thermophilus and L. bulgaricus amount was 3%, fermentation temperature was 42 ℃, fermentation time was 4 hours. The product developed was bright in color, with the optimal flavor, and had certain health efficacy.

关 键 词：复合型酸奶 工艺研究 胡萝卜 红枣 茶 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]