刺五加酸奶的研制  

Study on Yogurt with Acanthopanax senticosus

作　　者：张春艳[1] 孙迪[1] 张筠[2] 赵兴明[1] 李春[1] 赵琳[3] 

机构地区：[1]东北农业大学食品学院,哈尔滨150030 [2]黑龙江东方学院食品系,哈尔滨150086 [3]黑龙江农业科学院农产品质量安全研究所,哈尔滨150086

出　　处：《食品工业》2012年第3期80-83,共4页The Food Industry

基　　金：东北农业大学大学生开放实验项目

摘　　要：以刺五加为研究对象,经碳酸氢钠溶液、氯化钠溶液降低其酸度后,干燥成粉末,与脱脂乳粉、白砂糖、水混合生产酸奶。研究发现,降低酸度的最佳方案为4%碳酸氢钠,40℃浸泡1 h,然后3%氯化钠溶液常温浸泡2 h,最后水常温浸泡3 h。酸乳调配的最佳配比为3%刺五加粉、11%脱脂乳粉、8%白砂糖、3%乳酸菌。The acidity from Acanthopanax senticosus was reduced by sodium bicarbonate solution and the sodium chloride solution, and followed drying. Its powder with skimmed milk, sugar and water were mixed for yogurt production. The result showed that the best way to reduce acidity was 4% sodium bicarbonate at 40 ℃ for 1 h, then 3% sodium chloride solution soaking for 2 h under normal temperature, following water soaking under normal temperature for 3 h. The best proportion for yogurt was 3% Acanthopanax senticocous powder, 11% skim milk powder, 8% sugar, and 3% culture starter.

关 键 词：刺五加 降酸 酸奶 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]