养生之道——芹菜核桃酸奶的研制  

Keeping Health——Development of Celery Walnut Yogurt

作　　者：肖茜 朱志晓 马婧阳 赵轩 李航[1] XIAO Qian;ZHU Zhi-xiao;MA Jing-yang;ZHAO Xuan;LI Hang(College of Food Science and Biotechnology,Tianjin Agricultural University,Tianjin 300384,China)

机构地区：[1]天津农学院食品科学与生物学院,天津300384

出　　处：《教育教学论坛》2018年第14期80-81,共2页Education And Teaching Forum

基　　金：大学生创新创业课题;项目编号201610061165

摘　　要：本产品以芹菜、核桃和新鲜牛乳为主要原料,将芹菜汁、碎核桃添加到牛乳中,经乳酸发酵制得产品。试验结果表明:选用活性炭助滤果蔬汁,且离心过滤时间为20分钟最佳。酸奶的接种量3%,发酵温度42℃,时间4h。此款酸奶是营养保健型酸奶,其改变了传统酸奶的单一性,摒弃市场上已有的水果型酸奶的品牌,大胆地尝试制作蔬菜型酸奶,再搭配上碎核桃作为辅缀,取其营养健康的精华。This product's main raw material are celery,walnut and fresh milk by adding celery juice and crushed walnut into the milk to make lactic acid fermentation products.The results showed that the activated carbon was used to filter the fruit and vegetable juice,and the centrifugal filtration time was 20 minutes.The inoculation rate of yoghurt was 3%,the fermentation temperature was 42℃and the time was 4h.This yoghurt is the type with nutrition health and it changed the traditional yoghurt's oneness by slam the door on the market for the brand of fruit yoghurt.And bold attempt on vegetable yoghurt in combination with chopped walnuts as auxiliary compose to take its essence of nutrition and health.

关 键 词：芹菜 核桃 酸奶 保健 加工工艺 

分 类 号：R151.3[医药卫生—营养与食品卫生学]