食品研究与开发
食品研究與開髮
식품연구여개발
FOOD RESEARCH AND CEVELOPMENT
2014年
9期
70-72,73
,共4页
山药%桂圆%发酵%酸奶
山藥%桂圓%髮酵%痠奶
산약%계원%발효%산내
yam%longan%yoghurt%fermentation
山药桂圆酸奶是以山药、桂圆和鲜牛奶为主要原料，利用保加利亚乳杆菌和嗜热链球菌以1∶1混合作为发酵剂进行发酵，研制出的一种集山药、桂圆和酸奶的营养保健功能于一体的新型乳品。通过单因素和正交试验确定了山药桂圆酸奶的最佳配方，即在鲜牛奶中添加30%山药浆，3%桂圆汁和6.5%蔗糖，3%乳酸菌。在此工艺条件下制得的山药桂圆酸奶营养丰富、感官品质好。
山藥桂圓痠奶是以山藥、桂圓和鮮牛奶為主要原料，利用保加利亞乳桿菌和嗜熱鏈毬菌以1∶1混閤作為髮酵劑進行髮酵，研製齣的一種集山藥、桂圓和痠奶的營養保健功能于一體的新型乳品。通過單因素和正交試驗確定瞭山藥桂圓痠奶的最佳配方，即在鮮牛奶中添加30%山藥漿，3%桂圓汁和6.5%蔗糖，3%乳痠菌。在此工藝條件下製得的山藥桂圓痠奶營養豐富、感官品質好。
산약계원산내시이산약、계원화선우내위주요원료，이용보가리아유간균화기열련구균이1∶1혼합작위발효제진행발효，연제출적일충집산약、계원화산내적영양보건공능우일체적신형유품。통과단인소화정교시험학정료산약계원산내적최가배방，즉재선우내중첨가30%산약장，3%계원즙화6.5%자당，3%유산균。재차공예조건하제득적산약계원산내영양봉부、감관품질호。
The yam-longan yoghurt is a new functional drink made from yam,longan and milk as the main materials by lactic acid fermentation with 1 ∶ 1 of Lactobacillus bulgaricus and Streptococcus thermophilus as mixed starter.The formula of materials and technical conditions of fermentation of yam-longan yoghurt were obtained by single and orthogonal experiments.It was proved that the optimum formula of yam-longan yoghurt was yam juice 30%, longan vine 3%,sugar 6.5%and the lactic acid bacteria 3%in fresh milk. The product was proved to be very nutritional and good on sensory quality.
