CAJ | 학술논문

通过单因素试验和正交试验研究了人参枸杞酸乳的最佳发酵工艺。试验结果表明，2%的β-环状糊精可较好的包埋人参苦味。人参枸杞酸乳的最佳发酵条件为：在鲜乳中添加0.2%的CMC-Na、0.05%的人参粉、8%的枸杞汁、3%的发酵剂和6%的蔗糖，于42℃发酵可得品质风味俱佳的酸奶。
통과단인소시험화정교시험연구료인삼구기산유적최가발효공예。시험결과표명，2%적β-배상호정가교호적포매인삼고미。인삼구기산유적최가발효조건위：재선유중첨가0.2%적CMC-Na、0.05%적인삼분、8%적구기즙、3%적발효제화6%적자당，우42℃발효가득품질풍미구가적산내。
The optimal fermentation conditions of Ginseng-wolfberry yoghurt were determined by single factors and orthogonal tests. The results indicated that 2%β-orbicular dextrin could cover the bitter of ginseng better. And the optimal fermentation conditions were as follow:the fresh milk, with 0.2%CMC-Na,0.05%Ginseng, 8%wolfberry juice, 3%starter culture and 6%sugar, was fermented at 42℃. The yoghurt got pleased taste and flavor.