圣女果百合搅拌型羊酸奶工艺技术研究  

Study on technology of stirred yoghurt based on goat milk with cherry tomato and lily pulp

作　　者：王敏[1] 葛武鹏[1] 曹志勇[1] 叶淑瑶[1] 万雪丽[1] 王雨馨[1] 秦立虎 

机构地区：[1]西北农林科技大学食品科学与工程学院,陕西杨凌712100 [2]西安奶业科学研究所,陕西西安710065

出　　处：《食品工业科技》2015年第10期178-181,共4页Science and Technology of Food Industry

基　　金：国家星火计划(2013GA850003);大学生创新创业训练计划项目

摘　　要：利用鲜羊乳为基料发酵,在传统酸奶发酵剂基础上添加双歧杆菌作为混合发酵剂,添加圣女果、百合混合浆液参与后发酵,通过单因素、正交实验确定搅拌型圣女果百合羊酸奶的优化配方。结果表明:该酸奶最优配方为圣女果和百合的混合浆10%(辅料混合比例为6∶4),蔗糖添加量9%,接种量4%,稳定剂添加量3‰,所得产品富含益生菌,营养丰富,是一种新型羊酸乳制品。The yoghurt was produced by adding bifidobacterium on the basis of the traditional yoghurt starter as the mixed fermenting agent and the appropriate proportion of cherry tomatoes and lily pulp for beneficial of post-fermentation,used fresh goat milk as the main material. The optimal formula was prescribed based on series of experiments on the single factor and orthogonal test. The results showed that the optimum was 10% of mixed auxiliary material composed of cherry tomato and lily pulp（mixed ratio of 6：4）,9% sucrose,4% the inoculation amount and 3‰ stabilizer. The product was a new kind of goat yoghurt with the combination of probiotics and nutrition.

关 键 词：羊酸奶 百合 圣女果 配方 

分 类 号：TS201.1[轻工技术与工程—食品科学]