蒲公英凝固型酸奶的研制  

Development of Dandelion Set Yoghurt

作　　者：徐微 董世荣[1] 于成龙 王丽娜[5] 陈芳 李妍 XU Wei;DONG Shi-rong;YU Cheng-long;WANG Li-na;CHEN Fang;LI Yan(School of Food Engineering,Harbin University,Harbin 150086,China;Key Laboratory of Dairy Science, Ministry of Education,Northeast Agricultural University,Harbin 150030,China;Heilongjiang Polytechnic,Harbin 150080,China;College of Wildlife Resources,Northeast Forest University,Harbin 150040,China;Yuanyu Dongfang of Heilongjiang Province Monitoring Technology Co.,Ltd.,Harbin 150028,China)

机构地区：[1]哈尔滨学院食品工程学院,黑龙江哈尔滨150086 [2]东北农业大学,乳品科学教育部重点实验室,黑龙江哈尔滨150030 [3]黑龙江职业学院,黑龙江哈尔滨150080 [4]东北林业大学野生动物资源学院,黑龙江哈尔滨150040 [5]黑龙江省圆育东方监测科技有限公司,黑龙江哈尔滨150028

出　　处：《保鲜与加工》2018年第6期139-143,共5页Storage and Process

基　　金：哈尔滨学院青年博士科研启动基金项目(HUDF2017212).

摘　　要：以蒲公英汁及复原乳为主要原料,在单因素试验的基础上,通过正交试验优化凝固型蒲公英酸乳的最佳配方。结果表明,蒲公英凝固型酸奶的最佳配方为:蒲公英汁添加量10%,蔗糖添加量8%,羧甲基纤维素钠添加量0.3%,在该配方下制得的酸奶产品风味独特,组织均匀,营养丰富。Using dandelion juice and the reconstituted milk as the main raw material, the process formula of dandelion set yoghurt was optimized by single factor and orthogonal experiments. The results showed that, the best composition was: dandelion juice addition 10%, sucrose addition 8%, and CMC-Na addition 0.3%, the product was characterized by its unique flavor, uniform structure and rich nutrients.

关 键 词：蒲公英 凝固型酸奶 研制 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]