食品研究与开发
食品研究與開髮
식품연구여개발
FOOD RESEARCH AND CEVELOPMENT
2015年
3期
54-58
,共5页
华景清%李文明%胡舒洋%马俊
華景清%李文明%鬍舒洋%馬俊
화경청%리문명%호서양%마준
蜂蜜%杨梅汁%酸奶
蜂蜜%楊梅汁%痠奶
봉밀%양매즙%산내
waxberry juice%yoghurt
以新鲜优质的蜂蜜、杨梅和牛奶为主要原料，蔗糖、稳定剂为辅料，保加利亚乳杆菌和嗜热链球菌为发酵剂，采用单因素试验确定蜂蜜杨梅酸奶的最佳配方是：每100 mL纯牛奶中杨梅汁加入量为24%、蜂蜜加入量为7%、蔗糖加入量为4%、发酵时间为5.5 h、发酵温度为42℃、发酵剂菌种按2.5%加入，所得到的酸奶组织状态、香气和口感均为最佳。
以新鮮優質的蜂蜜、楊梅和牛奶為主要原料，蔗糖、穩定劑為輔料，保加利亞乳桿菌和嗜熱鏈毬菌為髮酵劑，採用單因素試驗確定蜂蜜楊梅痠奶的最佳配方是：每100 mL純牛奶中楊梅汁加入量為24%、蜂蜜加入量為7%、蔗糖加入量為4%、髮酵時間為5.5 h、髮酵溫度為42℃、髮酵劑菌種按2.5%加入，所得到的痠奶組織狀態、香氣和口感均為最佳。
이신선우질적봉밀、양매화우내위주요원료，자당、은정제위보료，보가리아유간균화기열련구균위발효제，채용단인소시험학정봉밀양매산내적최가배방시：매100 mL순우내중양매즙가입량위24%、봉밀가입량위7%、자당가입량위4%、발효시간위5.5 h、발효온도위42℃、발효제균충안2.5%가입，소득도적산내조직상태、향기화구감균위최가。
The article aimed to explore the optimum process condition for yoghurt with honey and waxberry juice , which consisted of fresh milk , waxberry juice and honey as the main materials , sugar and stabilizer as the supplementary materials , actobacillus bulgaricus and Streptococcus thermophilus as the leaven. Through the orthogonal and single-factor experiments, the optimum formula was that, each 100 mL fresh milk contained the amount of 24%waxberry juice, the amount of 7%honey, the amount of 4%sugar, the amount of 2.5%inoculation, at the temperature of 42℃,fermenting 5.5 hours. Through this optimum formula, we could produce the best yoghurt on the aspects of appearance, smell and taste.
