椴树蜜味保健型酸乳的研制  

Preparation on linden tree honey flavor health yoghurt

作　　者：耿丽晶[1] 周围[1] 张园[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：《食品科技》2013年第7期123-125,共3页Food Science and Technology

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

摘　　要：论述了椴树蜜味保健型酸乳的研制过程,从椴树蜜的用量、菌种接种量、发酵时间、白砂糖用量、CMC稳定剂用量等方面进行探索,确定了最佳的工艺参数。结果表明椴树蜜味保健型酸乳的最佳工艺为向牛乳中添加椴树蜜6.0%、白砂糖2.0%、CMC稳定剂0.10%,加热到60℃,用均质机在30MPa下均质,在90℃杀菌5min,冷却至43℃。接菌种(L:S=1.2:1)量为4.0%,在45℃下发酵4.5h,发酵结束后再转入0～4℃环境中进行12h后发酵,即得成品。该产品组织细腻,具有独特的椴树蜜香味,营养丰富,具有较高的商业推广价值。This paper describes the process of the linden tree honey flavor health yoghurt. The amount of the linden tree honey, inoculated quantity, fermentation time, the amount of white sugar and CMC stabilizer dosage were researched. The optimum process parameters of the yoghurt were determined. The results show that the best technology of the linden tree honey flavor health yogurt was adding the linden tree honey 6.0%, white sugar 2.0%, 0.10% CMC stabilizer into the milk, heating at 60 ℃, homogenizing by 30 MPa, and then cooling at 43 ℃ after sterilizing at 90 ℃ for 5 min. 4.0% strain （L：S=1.2：1） was vaccinated and fermented at 45 ℃ for 4.5 h, and then transferred to fermentation for 12 h at 0～4 ℃ environment. The product has fine organization, the linden tree honey aroma nutrition. So it has protential higher commercial viability.

关 键 词：椴树蜜 保健型酸乳 工艺参数 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]