牛蒡凝固酸乳的研究及保藏性分析  

The develop of solidified yoghourt and the characteristic analysis during storage of A rctum Iappa L

作　　者：马利华[1] 秦卫东[1] 陈学红[1] 

机构地区：[1]徐州工程学院食品学院,徐州221000

出　　处：《食品科技》2015年第10期303-309,共7页Food Science and Technology

基　　金：江苏省科技计划项目(BC2010407)

摘　　要：研究了牛蒡提取液制备凝固型酸乳,考察添加牛蒡提取液对凝固型酸乳的酸度、活菌数、可溶性蛋白含量、游离氨基酸含量、持水性以及质构等品质的影响。试验结果表明:牛蒡提取液添加量20%、接种量2%、发酵时间4.5 h、蔗糖添加量6%时,凝固型牛蒡酸乳质量最佳。与普通凝固型酸乳比较,添加牛蒡提取液提高了酸乳的活菌数,质构和酸度变化更小,蛋白质含量和游离氨基酸含量增加,持水性增加,乳清析出量更少,使酸乳具备良好的品质,更易被人体吸收,口感、感官、风味都更佳。The solidified yoghourt with extracting solution fromArctum lappa L was studied. The acidity, viable count of yeast phase, concents of soluble protein and FAA, water-holding capacity and texture during storage stages were inspected. The best formula of solidified yoghourt of A rctum lappa L was determined by orthogonal test that was 6% sucrose, extracting solution from A rctum lappa L 20%, 2% inoculum amount, fermentative time 4.5 h. The hydrolyzate from A rctum lappa L reduced acidity and raised viable count of yeast phase, the solidified yoghourt have good quality.

关 键 词：牛蒡提取液 凝固型酸乳 配方 品质 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]