五味子芦荟复合酸奶的研制  

Development of Schisandra chinensis and aloe compound yoghurt

作　　者：吴娜[1] 卢倩[1] 周剑丽[1] 覃引[1] 谢述琼[1] 

机构地区：[1]贵州理工学院制药工程学院,贵州贵阳550003

出　　处：《中国酿造》2016年第8期177-180,共4页China Brewing

基　　金：2014年贵州省大学生创新创业训练计划项目重点项目(201414440006)

摘　　要：以五味子、芦荟为原料,经预处理、打浆、均质、杀菌、发酵等工艺,通过单因素试验和正交试验优化,确定五味子芦荟复合酸奶的制备工艺。结果表明,最佳配方为五味子果浆添加量6%,芦荟果粒添加量6%,白砂糖添加量8%,接种量3%,复合稳定剂添加量0.4%,43℃发酵5 h,在此最佳配方条件下可制出组织状态良好、香气协调的五味子芦荟复合酸奶。Using the Schisandra chinensis and aloe as raw materials, by pretreatment, beating, homogenate, sterilization, fermentation and so on, the preparation technology of Schisandra chinensis and aloe compound yoghurt was determined by single factor and orthogonal tests optimization. The results indicated that the optimum formulas were determined as follows： S. chinensis pulp 6%, aloe grain 6%, sugar 8%, inoculum 3%, compound stabilizer 0.4%, fermentation temperature 43 ℃ and fermentation time 5 h. Under these conditions, the yoghurt had good texture and aroma coordination.

关 键 词：五味子 芦荟 酸奶 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]