“红姑娘”酸奶的工艺研究  

Study on Processing Technology of Yoghurt with Red Girl

作　　者：魏群[1] 刘月华[1] 谭芳宇[1] 

机构地区：[1]东北电力大学化学工程学院,吉林132012

出　　处：《食品工业》2013年第7期97-99,共3页The Food Industry

摘　　要：以红姑娘(多年生草本植物)的原浆及鲜乳为乳酸菌的发酵基质,经加工处理、调配后进行乳酸发酵,通过正交试验确定酸奶的最佳配方和发酵的最适工艺参数,制成一种营养丰富、风味独特并具有保健功效的红姑娘酸奶。结果表明,该酸奶乳的最佳配方为m(红姑娘浆)∶m(牛奶)=1∶10,糖用量7%;最佳发酵工艺参数为前发酵温度为42℃,前发酵时间为4 h,接种量为8%。Take the Red Girl juice and flesh milk as the medium in fermentation of the lactic acid bacteria. To make a Red Girl yogurt rich in nutrients and health benefits, with special flavor, the optimum ratio of raw materials and the optimum fermentation process parameters were obtained through orthogonal experiments after preprocess and mixture of raw materials. The results show that the best raw materials ratio of Red Gift juice to milk 1 ： 10, the contain of sugar 7%, and the optimum fermentation parameters are that the fermentation temperature 42 ℃, pretreatment fermentation time 4 h, the amount ofinoculums 8%.

关 键 词：红姑娘 乳酸菌 酸奶 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]