蓝莓玫瑰汁保健酸奶的研制  

Study on the Processing Conditions of Rose Blueberry Juice Yogurt

作　　者：耿丽晶[1] 周围[1] 张丽艳[1] 

机构地区：[1]辽宁医学院食品科学与工程学院,锦州121001

出　　处：《食品工业》2013年第2期4-6,共3页The Food Industry

基　　金：辽宁省自然科学基金项目(201102137);辽宁省科技厅项目(2009401019)资助

摘　　要：蓝莓果实营养丰富,具有延缓除去活性氧的功能、抑制肿瘤和抗氧化等多种保健作用。玫瑰具有治疗心血管病的保健功效。结合蓝莓和玫瑰的保健功能,开发一种新型的蓝莓玫瑰汁保健酸奶,并对其加工技术进行研究,为其进一步广泛应用提供理论科学依据。具体工艺条件为,pH4.0,40℃下萃取玫瑰花30min得到玫瑰花汁,用打浆法取蓝莓汁,按V(鲜蓝莓汁):V(玫瑰花汁)=1:2混合后,按10%的添加量添加到鲜牛奶中,42℃下3%接种菌种(L:S=1.2:1),添加7%绵白糖,发酵6 h后再转入0～4℃冰箱中进行12 h后发酵,即得成品。所得产品色泽为紫红色,具有蓝莓香气和玫瑰花香气,酸甜适口,质地均匀,组织细腻,风味独特,营养丰富,有很强的保健功能,具有较高的商业推广价值。Blueberry fruit has rich nutrition, with a delay to remove ROS function, tumor inhibition, antioxidant and other health effects. Rose has a treatment for cardiovascular health. In this paper combined with blueberry and rose health care function, novel blueberry rose juice yoghurt has been developed. The processing has been further studied to provide application and scientific theory basis. Rose juice extracted at 40 ~C, pH=4.0 for 30 min. Blueberry juice was made by beating method. Mixed them by V（fresh blueberry juice） ： V（Rose juice） =1 ： 2. 10% from this mixed juice was added to the fresh milk. Then the milk was fermentation for 6 h at 42^（2, before adding 3% inoculated bacteria （L： S =1.2：1）, adding 7% sugar. And then transferred it to the 0 -4%~ refrigerator for 12 h after-fermentation. The product color is purple with blueberry flavor and roses smell, sweet and sours taste, uniform texture, unique flavor, and rich nutrition. It has very strong health care function and higher commercial value.

关 键 词：蓝莓 玫瑰 酸奶 工艺 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]