黄粉虫酸奶的研制  

Study on Development of Yogurt With Tenebrio Molitor

作　　者：梁大伟[1] 朱萍[2] 郑晓琼[1] 莫美华[1] 

机构地区：[1]华南农业大学食品学院,广州510642 [2]海南大学食品学院,海口570228

出　　处：《山东食品发酵》2011年第4期19-23,共5页Shandong Food Ferment

摘　　要：以黄粉虫和奶粉为主要原料,经发酵制成一种新型酸奶。通过单因素和均匀设计对制备工艺进行优化,确定了黄粉虫酸奶的最佳生产配方为:黄粉虫虫浆添加量16%,白砂糖添加量10.5%,发酵温度39℃,接种量1%,奶粉添加量9%,发酵时间8h,发酵后的酸奶柔和细腻、爽口滑润、香味浓郁。Abstract： The tenebrio molitor yogurt was developed by using tenebrio molitor and milk powder as raw materials. The optimal technology parameters were determined by single factor experiment and uniform design test. The result showed that the major conditions for the fermentation were as follows ： the addition of tenebrio molitor, sugar, milk, inoculation amount was 16%,10.5%,9%,l%,respectively, the fermentation temperature was 39°C, the fermentation time was 8h. Under these conditions, the products was taste soft delicate,smooth and refreshing.

关 键 词：黄粉虫 酸奶 均匀设计 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]