黄精功能性酸奶的研制及品质研究  

Study on the development and quality of Polygonatum sibiricum functional yogurt

作　　者：胡晓佳[1] 李亮[1] 贠洁 罗茜 HU Xiao-jia;LI Liang;YUN Jie;LUO Xi(Xi’an Peihua University,Xi’an 710000,Shaanxi,China)

机构地区：[1]西安培华学院,陕西西安710000

出　　处：《粮食与油脂》2021年第3期115-119,共5页Cereals & Oils

基　　金：陕西省教育厅2019年度专项科学研究计划(19JK0630)。

摘　　要：以牛乳、黄精、蔗糖为原料,选用嗜热链球菌和保加利亚乳酸杆菌混合菌种为发酵菌种,制备高品质的黄精功能性酸奶。研究了黄精功能性酸奶在储藏期间活菌数、酸度以及持水性的变化规律。结果表明:以酸奶的质量为基准,当复合稳定剂(明胶∶CMC∶单甘脂质量比为1∶1∶1)添加量为0.3%、黄精浸提液添加量为15%、菌种接种量为3.0%、蔗糖添加量为8%、发酵时间为4.0 h时,生产出的黄精功能性酸奶品质优良、口感酸甜适中,兼具酸奶特有的滋味和黄精香味。Using milk,Polygonatum sibiricum and sucrose as raw materials,the Streptococcus thermophilus and Lactobacillus acidophilus were used as fermentation strains to produce high quality Polygonatum sibiricum functional yogurt.The changes of viable count,acidity and water holding capacity of Polygonatum sibiricum functional yogurt during storage were studied.The results showed that was based on the mass of yogurt,when the compound stabilizer(gelatin:CMC:monoglyceride mass ratio 1∶1∶1)was 0.3%,Polygonatum sibiricum leaching solution was 15%,inoculum size was 3.0%,sucrose was 8%,fermentation time was 4.0 h,the functional yogurt with Polygonatum sibiricum had good quality,moderate sour and sweet taste,and the unique taste and flavor of yogurt.

关 键 词：黄精 酸奶 乳酸菌 保健 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]