凝固型核桃酸奶的研制  

Preparation of Solidified Walnut Yoghurt

作　　者：张振东 

机构地区：[1]阜阳市食品药品稽查支队,安徽阜阳236000

出　　处：《安徽农业科学》2016年第27期83-85,共3页Journal of Anhui Agricultural Sciences

摘　　要：[目的]研制口感、风味良好的凝固型核桃酸奶。[方法]以核桃、牛奶、白砂糖为主要原料,通过调配、均质、杀菌、发酵等制成一种风味优良、营养丰富的酸奶制品。[结果]将保加利亚乳杆菌和嗜热链球菌以1∶1混合作为发酵剂进行乳酸发酵,即接种量为3%、白砂糖添加量6%、奶粉添加量7%、核桃浆含量7%,制得的凝固型核桃酸奶营养丰富,品质优良。[结论]为新型凝固型核桃酸奶的研制提供参考。[Objective] To prepare the solidified walnut yoghurt with nice and good flavor.[Method] With walnut, milk and white sugar as the main raw materials, a yogurt product with good flavor and abundant nutrition was prepared through blending, homogenizing, sterilization, fermentation and so on.[Result] Lactobacillus bulgaricus and Streptococcus thermophilus were mixed together according to the ratio of 1∶1, which was used as the leavening agent for lactic acid fermentation.The inoculum size was 3%, white sugar content was 6%, milk content was 7%, and walnut content was 7%.Thus, solidified walnut yoghurt was obtained with abundant nutrition and high quality.[ Conclusion] This research provides references for the preparation of solidified walnut yoghurt.

关 键 词：核桃 凝固型酸奶 加工工艺 

分 类 号：S879.1[农业科学—畜牧兽医]