中国农学通报 ›› 2014, Vol. 30 ›› Issue (9): 270-274.doi: 10.11924/j.issn.1000-6850.2013-1807
所属专题: 生物技术
• 食品 营养 检测 安全 • 上一篇 下一篇
邵金华 余响华 晏资忠 朱智勇
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摘要: 以柚子汁、红枣汁和脱脂奶粉为主要原料,以保加利亚乳杆菌和嗜热链球菌1:1为发酵菌种,对柚子、红枣酸奶的发酵工艺进行研究。通过一系列单因素试验和L9(34)正交试验确定出发酵工艺的各工艺参数和酸奶的最佳配方,制成一种营养丰富、风味独特并具有保健功效的柚子、红枣酸奶。试验结果表明,该酸奶最佳配方为柚子汁添加量20%、红枣汁添加量10%,白砂糖6%,接种量7%,复合稳定剂添加量为0.9%,复合稳定剂为黄原胶、羧甲基纤维素钠、果胶1:1:1的比例,发酵温度40℃,发酵时间8 h。
关键词: 银染, 银染
Abstract: In order to confirm the processing technology of Chinese jujube juice-grapefruit yogurt, which its main raw materials were grapefruit juice, Chinese jujube juice and evaporated skimmed milk powder, a series of single factors experiments and L9(34) orthogonal experiment have been down, the best fermentation process condition and the recipe have been determined, the optimum yogurt recipe as follows: grapefruit juice 20%, Chinese jujube juice 10%, white sugar 6%, inoculation concentration 7%, compound stabilizer 0.9%, which the compound stabilizer consist of xanthan gum, sodium carboxymethyl cellulose, pectin mixed by 1:1:1. The best fermentation process condition as follows: taking Lactobacillus bulgaricus and Streptococcus thermophilus as the original strains, the mixing ratio was 1:1, fermented under the condition of 40℃ for 8 hours.
邵金华 余响华 晏资忠 朱智勇. 柚子红枣酸奶的发酵工艺研究[J]. 中国农学通报, 2014, 30(9): 270-274.
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链接本文: https://www.casb.org.cn/CN/10.11924/j.issn.1000-6850.2013-1807
https://www.casb.org.cn/CN/Y2014/V30/I9/270