沙棘营养保健酸奶的研制  

Development of Nutritional and Healthy Sea-buckthorn Yoghurt

作　　者：林祥群[1] 倪玉华[1] 刘文玉[1] 

机构地区：[1]新疆石河子职业技术学院,新疆石河子832000

出　　处：《现代食品》2016年第8期124-128,共5页Modern Food

摘　　要：研究沙棘添加量、篇糖添加量、菌种添加量和发酵时间对沙棘酸奶品质的影响,结果表明：沙棘酸奶的各参数取值范围为沙棘10%~15%,蔗糖8~10%,菌种4%~5%,发酵时间5~6h;沙棘酸奶维生素C含量高,具有较高的经济价值和营养保健价值。This paper studied the influence of the addition amount of sea-buckthorn, sucrose, strains and the time of ferm entation on sea-buckthorn yoghurt＇s quality. The results showed that sea-buckthorn yogurt parameters were：sea-buckthorn 10%~15%, sucrose 8%~10%, and fermentation time 5~6 hours. Under above conditions, with high economic value and nutritional value,sea-buckthorn yogurt＇s VC content increased.

关 键 词：沙棘酸奶 营养保健 维生素C 研制 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]