一种芦荟和苹果果粒酸奶产品的开发  

A Product Develped by Aloe and Apple Fruit Grain Yogurt

作　　者：温慧颖[1] 

机构地区：[1]长春职业技术学院,吉林长春130033

出　　处：《农产品加工》2017年第6期20-21,共2页Farm Products Processing

摘　　要：以新鲜芦荟、苹果和鲜牛奶为原料,用保加利亚乳杆菌和嗜热链球菌混合菌种作为发酵剂,通过正交试验得出最佳配方为芦荟苹果果粒3%,白砂糖7%,芦荟香精0.3‰,苹果香精0.2‰,羧甲基纤维素钠(CMC)4.0‰。依据此配方制得的酸奶,口感酸甜爽口,是集苹果、芦荟和酸乳营养保健功能于一体的新型乳制品。In this study with fresh aloe, apple and fresh milk as raw materials, with Streptococcus thermophilus and Lacto- bacillus bulgaricus mixed bacteria as starter cultures, the orthogonal test method research. Research shows that： the best for- mula for the aloe, apple fruit grain of 3%, sugar 7%, aloe essence 0.3‰, apple essence of 0.2‰, sodium carboxymethyl cellulose （CMC） of 4.0‰. According to the formula, the yogurt with sour and sweet and refreshing taste, is a concentration of apple, aloe and yogurt nutrition health care function in the integration of new dairy products.

关 键 词：苹果 芦荟 酸奶 

分 类 号：TS252[轻工技术与工程—农产品加工及贮藏工程]