高钙玫瑰酸奶的研制  

Study of Calcium-Rich Rose Yogurts

作　　者：付荣霞[1] 崔艳[1] 杨树成[1] 王向飞[1] 

机构地区：[1]天津市农副产品深加工技术工程中心/天津农学院食品科学与生物工程学院,天津300384

出　　处：《黑龙江农业科学》2015年第11期127-130,共4页Heilongjiang Agricultural Sciences

摘　　要：为了有效地利用鸡蛋壳,将其制成易于被人体吸收的醋酸钙,既可以增加经济效益,又可以保护环境。以自制的醋酸钙、玫瑰花瓣、纯牛奶、白砂糖为原料,选取影响酸奶品质的4个因素进行正交试验,通过感官评定及测定产品的酸度、钙含量、持水力等指标,以优选出风味口感好,稳定性高的高钙玫瑰酸奶。结果表明:高钙玫瑰酸奶最佳工艺条件为:玫瑰花瓣用量0.4%、白砂糖用量7.0%、接种量4%,在42℃下发酵4h,然后在4℃下冷藏24h,所得的玫瑰酸奶的钙含量高于未添加醋酸钙的玫瑰酸奶,可以补充居民每日钙摄入量的不足。Abstract：In order to use eggshells effectively, considering the increase in economic benefits and protection to environment,it is a great way to make them into calcium acetate absorbed easily by human body. Taking self- made calcium acetate, petals of roses,pure milk and sugar as raw materials,and orthogonal tests were conduc- ted according to the four chosen factors which mainly influence the quality of yogurts. The calcium rich rose yogurts with the best flavor and taste and the highest stability via sensory evaluation were picked out and the indexes of the products were checked, such as acidity, calcic amount, retention ability and so on. The results showed that the best technological condition was 0.4 % petals of roses, 7. O % sugar, 4% inoculation amount, four-hour fermentation at 42℃ ,then a 24 hour refrigeration at 4℃. In that case,the amount of calcium in calci- um-rich rose yogurts was higher than that without calcium acetate. And it was calcium-rich rose yogurts that became an everyday supplement of calcium for residents.

关 键 词：醋酸钙 玫瑰 酸奶 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]