新型保健沙棘枸杞果肉酸奶的研制  

Preparation of a new healthy yogurt mixing with the sea-buckthorn jam and lycium barbarum

作　　者：闫波[1] 林宇红[1] 刘晓红 孙朋楼 

机构地区：[1]黑龙江生物科技职业学院食品生物系,哈尔滨150025 [2]哈尔滨顺达实业发展有限公司,哈尔滨150025 [3]黑龙江乳业集团,哈尔滨150023

出　　处：《中国乳品工业》2015年第8期53-56,共4页China Dairy Industry

摘　　要：以沙棘果酱、枸杞子果肉、鲜奶为主要原料制备一款新型保健酸奶。通过感官评分和质构分析研究了各单因素的最佳水平,并采用正交试验优化了新型保健沙棘枸杞果肉酸奶的最佳配方条件。结果表明,该产品的最佳配方为沙棘果酱3%,枸杞蜜饯3%,食用香精0.03%,稳定剂(CMC)0.4%。按此配方生产的沙棘枸杞果肉酸奶产品均匀细腻,口感酸甜适中,具有枸杞和沙棘特有的香味。In this study, a new health functional yogurt were made by the sea-buckthom jam, Lycium barbarum and fresh milk. Optimal lev- els of each single factor were determined by sensory evaluation and quality and structure analysis. Orthogonal experiments were performed to develop the optimal formula conditions for the new health functional stirred yoghurt. The results showed that the best formula for the stirred yoghurt were as follow： seabuckthorn jam 3%, Lycium barbarum 3%, edible essence 0.03%, stabilizer （CMC） 0.4%. According to the formula, the yogurt uniformed well, the taste was sweet and sour was moderated, as well as having a unique smell.

关 键 词：沙棘 枸杞 酸奶 营养保健 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]