燕麦酸奶加工工艺的研究  

Development of Oats Yoghurt

作　　者：黄玉玲[1] 

机构地区：[1]黑龙江农垦科技职业学院,黑龙江哈尔滨150431

出　　处：《农产品加工（创新版）（中）》2014年第3期28-29,34,共3页Farm Products Processing

摘　　要：燕麦含有丰富的营养成分和功能性成分，其中的膳食纤维对人体有很好的保健作用，将其添加到酸奶中，不仅增加酸奶的膳食纤维含量，而且使酸奶热值降低，营养更全面。利用保加利亚乳杆菌、嗜热乳酸链球菌混合菌种进行乳酸发酵，接种量为2％，培养温度为42～45℃，将燕麦添加量定为4％，8％，12％，16％，20％，24％进行分组试验，研究不同的燕麦添加量对酸奶品质和凝乳时间的影响，确定燕麦的最佳添加量为12％。The oat contained many nutrient substance and functional component, the dietary fiber has very good health care function on people, added to yogurt, yogurt is not only increase the content of dietary fiber, but also make yogurt calorific value decreased, more comprehensive nutrition. This paper uses mixed bacteria of Lactobacillus bulgaricus and Streptococcus thermophilus in fermentation, the inoculation is 2%, temperature 42-45 ℃. The oat amount to 4%, 8%, 12%, 16%, 20%, 24% group experiments, to study the effects of different oat addition on the quality of yogurt and milk clotting time, the optimum adding amount of oat is 12%.

关 键 词：燕麦 酸奶 培养 酸奶品质 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]