玫瑰酸奶酒的研制  

Development of Rose Yogurt Wine

作　　者：吴晓菊[1] 帕尔哈提·吾斯曼江 杨勇[1] WU Xiao-ju;Paerhati WUSIMANJIANG;YANG Yong(Food and Biological Technology Branch,Xinjiang Industry Technical College,Urumqi 830021,Xinjiang,China)

机构地区：[1]新疆轻工职业技术学院食品与生物技术分院,新疆乌鲁木齐830021

出　　处：《江苏调味副食品》2023年第4期16-19,共4页Jiangsu Condiment and Subsidiary Food

摘　　要：以玫瑰花、牛乳、大米、糯米为主要原料,研制花香怡人、风味独特、营养丰富的玫瑰酸奶酒。在牛乳中添加玫瑰花发酵制备玫瑰酸乳;将大米和糯米经活性干酵母发酵制备米酒;将玫瑰酸乳和米酒按85%∶15%调配,添加羧甲基纤维素钠(CMC-Na)和黄原胶(0.10%∶0.20%)组成的复配稳定剂,既得成品。With rose,milk,rice and glutinous rice as the main raw materials,rose yogurt wine with pleasant fragrance,unique flavor and rich nutrition was developed.Rose acid milk was prepared by adding rose fermentation in cow milk.The rice and glutinous rice were fermented by active dry yeast to prepare rice wine.Rose sour milk and rice wine were prepared at 85%∶15%,and the compound stabilizer composed of CMC-Na and xanthan gum(0.10%∶0.20%)was added to obtain the finished product.

关 键 词：玫瑰花 酸奶酒 生产工艺 质量标准 

分 类 号：TS262[轻工技术与工程—发酵工程]