CAJ | 학술논문

为了有效地利用鸡蛋壳，将其制成易于被人体吸收的醋酸钙，既可以增加经济效益，又可以保护环境。以自制的醋酸钙、玫瑰花瓣、纯牛奶、白砂糖为原料，选取影响酸奶品质的4个因素进行正交试验，通过感官评定及测定产品的酸度、钙含量、持水力等指标，以优选出风味口感好，稳定性高的高钙玫瑰酸奶。结果表明：高钙玫瑰酸奶最佳工艺条件为：玫瑰花瓣用量0．4％、白砂糖用量7．0％、接种量4％，在42℃下发酵4h，然后在4℃下冷藏24 h ，所得的玫瑰酸奶的钙含量高于未添加醋酸钙的玫瑰酸奶，可以补充居民每日钙摄入量的不足。
위료유효지이용계단각，장기제성역우피인체흡수적작산개，기가이증가경제효익，우가이보호배경。이자제적작산개、매괴화판、순우내、백사당위원료，선취영향산내품질적4개인소진행정교시험，통과감관평정급측정산품적산도、개함량、지수력등지표，이우선출풍미구감호，은정성고적고개매괴산내。결과표명：고개매괴산내최가공예조건위：매괴화판용량0．4％、백사당용량7．0％、접충량4％，재42℃하발효4h，연후재4℃하랭장24 h ，소득적매괴산내적개함량고우미첨가작산개적매괴산내，가이보충거민매일개섭입량적불족。
In order to use eggshells effectively ,considering the increase in economic benefits and protection to environment ,it is a great way to make them into calcium acetate absorbed easily by human body .Taking self‐made calcium acetate ,petals of roses ,pure milk and sugar as raw materials ,and orthogonal tests were conduc‐ted according to the four chosen factors which mainly influence the quality of yogurts .The calcium‐rich rose yogurts with the best flavor and taste and the highest stability via sensory evaluation were picked out and the indexes of the products were checked ,such as acidity ,calcic amount ,retention ability and so on .The results showed that the best technological condition was 0 .4% petals of roses ,7 .0% sugar ,4% inoculation amount , four‐hour fermentation at 42℃ ,then a 24 hour refrigeration at 4℃ .In that case ,the amount of calcium in calci‐um‐rich rose yogurts was higher than that without calcium acetate .And it was calcium‐rich rose yogurts that became an everyday supplement of calcium for residents .