红枣山楂桂圆酸奶的研制  

Development of red dates, hawthorn and longan yoghurt

作　　者：郝秋娟[1] 李树立[1] 郝东旭[2] 李娜[1] 王雪[1] 

机构地区：[1]河北经贸大学生物科学与工程学院,河北石家庄050061 [2]河北经济管理学校,河北石家庄050071

出　　处：《中国酿造》2015年第12期171-174,共4页China Brewing

基　　金：2015年度河北经贸大学大学生创新试验项目

摘　　要：结合红枣、桂圆、山楂和牛奶的有益作用,研制出集营养与保健功能于一体的红枣山楂桂圆酸奶。以牛奶、红枣、桂圆、山楂为原料,以乳酸菌为发酵剂,通过单因素和正交试验确定红枣山楂桂圆发酵乳的制作工艺。试验表明,果汁最佳添加量为15%,蔗糖添加量为7%,接种量为11%,发酵温度45℃,发酵时间为5 h,4℃后熟12 h。利用此工艺制备的酸奶风味独特,营养丰富,感官评分为95.6分。The yoghurt with nutrition and health function was developed with red dates, hawthorn and longan. With milk, red date, hawthom and longan as raw material, lactic acid bacteria as fermentation starter, the yoghurt production technology was determined by single factor and orthogonal experiments. The optimal technology of the yoghurt was juice content 15%, sucrose content 7%, inoculum 11%, fermentation temperature 45 ℃, time 5 h, and then cooked under 4℃ for 12 h. The yoghurt obtained from this fermentation process showed unique flavor and high nutritional value, and its sensory score was 95.6.

关 键 词：红枣 桂圆 山楂 酸奶 研制 

分 类 号：TS252.5[轻工技术与工程—农产品加工及贮藏工程]