凝固型贡菊酸奶的研制  

Preparation of set yogurt with chrysanthemum

作　　者：孙鹏[1] 黄君红[1] 

机构地区：[1]湛江师范学院生命科学与技术学院,广东湛江524048

出　　处：《中国酿造》2012年第8期168-171,共4页China Brewing

摘　　要：研制凝固型贡菊酸奶,探讨其生产工艺,筛选出原料添加的最佳配方,并检测成品中乳酸菌活菌数。实验结果表明,以保加利亚乳杆菌和嗜热链球菌(1∶1)混合作为发酵菌种,4%接种量,添加15%贡菊茶,7%白砂糖,9%奶粉,于41℃发酵,所制成的贡菊酸奶,组织状态好,口感细腻,有酸奶和菊花茶特有的清香,乳酸菌活菌数高达2.66×109cfu/mL。其生产工艺流程简单、可行,是一种有开发前景的新型保健乳制品。A set yogurt with chrysanthemum developed and the production technology investigated in the paper. Through experiment, the optimal formula of raw materials was gotten. The result showed that yogurt with chrysanthemum had good state texture and taste and peculiar flavor when 9% milk powder was fermented with L. bulgaricus and $. thermophilus at the mixture ration of 1 ： 1 at 41℃. and 4% inoculation, 15% chrysanthemum and 7% sucrose was added to the above mentioned mixture at the same time. The number of live lactobacillus was up to 2.66x109cfu/ml. The production technique was simple and applicable and this yogurt is new health care food with exploiting prospect.

关 键 词：贡菊酸奶 研制 乳酸菌 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]