开菲尔榛子发酵乳的工艺研究  

Processing research on Hazelnut-Kefir fermented milk

作　　者：刘艳霞[1] 周婷姗[2] 

机构地区：[1]吉林农业科技学院食品工程学院,吉林吉林132101 [2]吉林集安市农业技术推广总站,吉林集安134200

出　　处：《中国乳品工业》2012年第4期55-57,61,共4页China Dairy Industry

摘　　要：利用传统酸牛乳酒(Kefir)的发酵剂—开菲尔粒(Kefir Grains)制作的发酵剂,对榛子乳与牛乳的混合原料进行发酵,采用L16(45)正交试验设计筛选制备开菲尔榛子乳的最佳发酵条件。结果表明:当榛子乳与鲜牛乳混合比例8∶2,接种量为3%,发酵温度25℃,加糖量10%,发酵时间14 h时,所得的产品的酸度为83°T,乙醇体积分数为0.26%,风味柔和,口感独特。In this essay, the processing of Hazelnut-Kefir fermented milk, Hazelnut milk and milk as raw material, are studied in details. The optimal fermentation conditions are determined by L16（4^5） orthogonal tests. And the results are as follows： Hazelnut milk and the milk, with the ratio of 8：2, fermented with 3% inoculation at 25℃ for 14 hours. The products have special taste and flavor, with 0.26% alcohol and 83 °T.

关 键 词：开菲尔 榛子乳 发酵 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]