藏灵菇发酵木瓜保健酸乳的研制  

Using Tibetan Kefir as Starter to Make Papaya Yoghurt

作　　者：路红波[1] LU Hongbo(Liaoning Agricultural Technical College,Yingkou 115009,China)

机构地区：[1]辽宁农业职业技术学院,辽宁营口115009

出　　处：《辽宁农业职业技术学院学报》2018年第5期4-5,共2页Journal of Liaoning Agricultural Technical College

摘　　要：将木瓜去皮、籽,切块,榨汁等工序制得木瓜汁,然后与牛奶进行混合调配,以藏灵菇为发酵剂制得木瓜保健酸乳。通过正交试验确定了最佳工艺为:牛奶42.5%,木瓜汁38%,白砂糖10%,接种量为8%,变性淀粉1.2%,黄原胶0.3%,发酵温度为40℃,发酵时间为8 h。优化的藏灵菇发酵木瓜功能性酸乳产品具有组织均匀,酸度柔和,口感细腻,有木瓜风味,富有保健功效等特点。Peel the papayas, remove seeds of the papayas and divide the fruit into small chunks, and blend the small chunks to get papaya juice. Mix the fresh papaya juice with milk and add Tibetan kefir as the starter to make papaya yoghurt. Through orthogonal experiments, the optimum formula was determined ： milk42.5%, papaya juice 38%, white sugar 10%, inoculation size 8%, modified starch 1.2%, xanthan gum 0.3%, fermented at the temperature of 39℃, fermented for 8 hours. According to optimized formula, the yoghurt was thick and tangy with papaya fragrance.

关 键 词：藏灵菇 木瓜 酸乳 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]