CAJ | 학술논문

将干枸杞经浸泡打汁,干银耳泡发打碎后,与牛奶混合,采用保加利亚乳杆菌和嗜热链球菌混合发酵剂进行乳酸发酵。通过L9（33）正交试验,并且结合产品的综合评分,得出枸杞银耳酸奶的最佳配方：枸杞汁2%,银耳粒2%,绵白糖8%,脱脂奶粉2%,在42～43℃下发酵4～6h,酸奶色泽粉红均一、质地细腻柔滑、口味酸甜适中,且兼有枸杞特殊香味和银耳爽滑口感的具有保健功效的搅拌型枸杞银耳酸奶,是一种具有较好的经济价值和市场开发潜力的功能性食品。
장간구기경침포타즙,간은이포발타쇄후,여우내혼합,채용보가리아유간균화기열련구균혼합발효제진행유산발효。통과L9（33）정교시험,병차결합산품적종합평분,득출구기은이산내적최가배방：구기즙2%,은이립2%,면백당8%,탈지내분2%,재42～43℃하발효4～6h,산내색택분홍균일、질지세니유활、구미산첨괄중,차겸유구기특수향미화은이상활구감적구유보건공효적교반형구기은이산내,시일충구유교호적경제개치화시장개발잠력적공능성식품。
This study was conducted to mix milk with matrimony vine juice formed after matrimony vine was soaking and playing juice and tremella granules formed after being soaking and breaking into pieces,then use fermentation liquor with Lactobacillus bulgaricus and Streptococcus thermophilus as mixed starter culture.The optimum formula for fermentation was selected by orthogonal experiment L9（33）and by comprehensive grading for rpoduction： matrimony vine juice 2%,tremella granules 2%,white soft sugar 8%,skimmed milk powder 2%,fermenting last for 4-6h in 42-43℃.We can obtain the product that the color is pink and it is uniform,texture is fine and smooth,sweet and sour taste was moderate,and the yoghurt had both the unique taste of lactic acid and wolfberry unique enjoyable flavor.This product is a functional food with great economic value and vast latent force of market development.