食品研究与开发
食品研究與開髮
식품연구여개발
FOOD RESEARCH AND CEVELOPMENT
2015年
5期
45-50
,共6页
红豆%大枣%枸杞%酸乳%配方
紅豆%大棘%枸杞%痠乳%配方
홍두%대조%구기%산유%배방
read bean%jujube%medlar%yogurt%formula
以红豆、红枣、枸杞和牛乳为主要原料，采用保加利亚乳杆菌和嗜热链球菌进行发酵生产红豆大枣枸杞复合酸乳。以酸乳感官评分为指标，通过单因素试验和正交试验确定了最佳配方。结果表明，混合汁（红枣汁∶红豆浆∶枸杞汁=2∶5∶3）为8%，接种量为3%，蔗糖为7%，复合稳定剂（CMC-Na∶黄原胶=5∶5）为0.30%，即制得营养丰富，富有混合汁风味的酸奶。
以紅豆、紅棘、枸杞和牛乳為主要原料，採用保加利亞乳桿菌和嗜熱鏈毬菌進行髮酵生產紅豆大棘枸杞複閤痠乳。以痠乳感官評分為指標，通過單因素試驗和正交試驗確定瞭最佳配方。結果錶明，混閤汁（紅棘汁∶紅豆漿∶枸杞汁=2∶5∶3）為8%，接種量為3%，蔗糖為7%，複閤穩定劑（CMC-Na∶黃原膠=5∶5）為0.30%，即製得營養豐富，富有混閤汁風味的痠奶。
이홍두、홍조、구기화우유위주요원료，채용보가리아유간균화기열련구균진행발효생산홍두대조구기복합산유。이산유감관평분위지표，통과단인소시험화정교시험학정료최가배방。결과표명，혼합즙（홍조즙∶홍두장∶구기즙=2∶5∶3）위8%，접충량위3%，자당위7%，복합은정제（CMC-Na∶황원효=5∶5）위0.30%，즉제득영양봉부，부유혼합즙풍미적산내。
With Red Bean,Jujube,Medlar and Milk as the raw materials,produce Red Bean-Jujube-Medlar compound yogurt by fermentation of Lactobacillus bulgaricus and streptococcus thermophilus. The optimal formula of the yogurt was determined by single factor experiment and orthogonal design experiment from sensory evaluation index. The results showed as follow:8%blended juice content (Red Bean∶Jujube∶Medlar=2∶5∶3),3%stater culture,7 % sucrose, 0.30 % compound stabilizer (CMC-Na ∶ Xanthan Gum = 5 ∶ 5) . The nutritious compound yogurt was prepared with blended juice taste.
