许昌学院学报
許昌學院學報
허창학원학보
JOURNAL OF XUCHANG UNIVERSIYT
2011年
5期
90-92
,共3页
肖付刚%刘勤勤%张杨杨%李争明%孟长欢%高帅平%于志英
肖付剛%劉勤勤%張楊楊%李爭明%孟長歡%高帥平%于誌英
초부강%류근근%장양양%리쟁명%맹장환%고수평%우지영
莲藕%凝固型%酸奶
蓮藕%凝固型%痠奶
련우%응고형%산내
lotus-root%solidified%yogurt
以莲藕汁和牛奶为主要原料,市售酸奶作发酵剂,制成具有双重营养与保健功能的酸奶.通过正交实验筛选出莲藕凝固型酸奶的最佳工艺参数及配方:莲藕汁/纯牛奶=5:5(V/V),加含量为5%的蔗糖、0.02%的安赛蜜,加入10%市售酸奶作为发酵剂,在43℃下发酵6h,以此工艺生产出具有莲藕特有风味的酸奶.
以蓮藕汁和牛奶為主要原料,市售痠奶作髮酵劑,製成具有雙重營養與保健功能的痠奶.通過正交實驗篩選齣蓮藕凝固型痠奶的最佳工藝參數及配方:蓮藕汁/純牛奶=5:5(V/V),加含量為5%的蔗糖、0.02%的安賽蜜,加入10%市售痠奶作為髮酵劑,在43℃下髮酵6h,以此工藝生產齣具有蓮藕特有風味的痠奶.
이련우즙화우내위주요원료,시수산내작발효제,제성구유쌍중영양여보건공능적산내.통과정교실험사선출련우응고형산내적최가공예삼수급배방:련우즙/순우내=5:5(V/V),가함량위5%적자당、0.02%적안새밀,가입10%시수산내작위발효제,재43℃하발효6h,이차공예생산출구유련우특유풍미적산내.
The study on the processing of solidified lotus-root juice yogurt is introduced. Lotus-root juice and milk are used in the experiments as main materials. The processing is optimized through orthogonal experiments. The optimum formula is 5:5 of lotus-root juice to milk ; 5% sugar and 0.02% acesulfame ; 10% commercial yogurt as starter culture, and fermented for 6 hours with the temperature below 43℃. The yogurt with unique flavor of lotus-root is then produced.