超微红枣粉双歧杆菌酸奶的研制  

Development of Ultra-fine Red Jujube Powder Bifidobacterium Yoghurt

作　　者：张国柱 宫俊峰 苏槟楠 刘瑶 ZHANG Guozhu;GONG Junfeng;SU Binnan;LIU Yao(Shanxi Biological Research Institute Co.,Ltd.,Taiyuan,Shanxi 030006,China)

机构地区：[1]山西省生物研究院有限公司,山西太原030006

出　　处：《农产品加工》2023年第9期21-23,共3页Farm Products Processing

基　　金：山西省省属转制科研院所科研条件提升专项项目(2021年7月)。

摘　　要：为研制超微红枣粉双歧杆菌酸奶,以鲜牛奶、白砂糖、超微红枣粉为主要原料,经调配杀菌发酵后制成酸奶产品。经单因素试验和正交试验表明,该产品最佳工艺配方为超微红枣粉添加量4.0%,白砂糖添加量9.0%,复合稳定剂添加量0.2%,菌种接种比例1∶1∶1,于42℃下发酵4.0 h。In order to prepare ultrafine red jujube powder Bifidobacterium yoghurt,milk,sugar and ultra-fine red jujube powder were used as the main raw materials.The single factor and orthogonal test showed that the optimal process ratio of the product was 4.0%of red jujube powder,9.0%of sugar,0.2%of compound stabilizer,1∶1∶1 inoculation ratio and 4.0 h fermentation at 42℃.

关 键 词：超微红枣粉 双歧杆菌 酸奶 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]