银杏花生酸乳的生产工艺  

The technology of ginkgo-peanut yoghurt

作　　者：曹笛[1] 钱方[1] 华雪蓉 赵晨晨[1] 牟光庆[1,2] CAO Di QIAN Fang HUA Xuerong ZHAO Chenchen MU Guangqing(School of Food Science and Technology, Dalian Polytechnic University, Dalian ]]6034, China Synergetic Innovation Center of Food Safety and Nutrition, Northeast Agricultural University, Harbin 150030, China)

机构地区：[1]大连工业大学食品学院,辽宁大连116034 [2]东北农业大学食品安全与营养协同创新中心,黑龙江哈尔滨150030

出　　处：《大连工业大学学报》2016年第5期325-327,共3页Journal of Dalian Polytechnic University

基　　金：国家"十二五"科技支撑计划项目(2013BAD18B04);国家海洋食品工程技术研究中心项目(2012FU125X03);辽宁省自然科学基金资助项目(201602053)

摘　　要：以脱壳银杏果和花生为主要原料,以感官评分为指标,通过单因素试验和正交试验确定银杏花生酸乳的最佳配方为：银杏花生与水质量比为1∶18,其中银杏与花生质量比为1∶6,花生乳与牛乳体积比为6∶4,加糖量为7%,保加利亚杆菌和嗜热链球菌体积比1∶1,接种量3%,42℃恒温培养8h。在此培养条件下,得到的成品指标为酸度60-70°T,乳酸菌数大于1.0×10^6 CFU/mL。The technology and formula of the ginkgo peanut yoghurt were studied using ginkgo and peanut as main material.The quality of the yoghurt was represented by sensory evaluation.Single factor test and orthogonal test suggested that the optimum formula of ginkgo-peanut yoghurt was as follow：ginkgo-peanuts and water in the mass ratio of 1∶8,ginkgo and peanuts in the mass ratio of1∶6,peanut milk and milk in the volume ratio of 6∶4,sugar quantity of 7%,Lactobacillus bulgaricus and Streptococcus thermophilus in the volume ratio of 1∶1with inoculation volume of 3%,culturing 8hat 42 ℃.Under the condition,the acidity was 60-70°T and the number of lactic acid bacteria was 1.0×10^6 CFU/mL.

关 键 词：银杏 花生 酸乳 

分 类 号：TS252.42[轻工技术与工程—农产品加工及贮藏工程]