| 膳食纤维保健酸奶生产工艺的优化 |
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| 引用本文： | 熊俐,曹新志,杨跃寰,赵先平,孙立.膳食纤维保健酸奶生产工艺的优化[J].四川轻化工学院学报,2010(1):78-80. |
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| 作者姓名： | 熊俐 曹新志 杨跃寰 赵先平 孙立 |
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| 作者单位： | 四川理工学院食品与生物技术应用研究所,四川自贡643000 |
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| 基金项目： | 四川省自贡市科技局重点项目（08N07） |
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| 摘 要： | 实验以麸皮膳食纤维和优质复原牛乳为主要原料，经过乳酸发酵来制备一种新型保健酸奶。研究采用正交实验设计，以产品感官质量和稳定性为评价指标，确定麸皮膳食纤维酸奶的最佳发酵培养基配方为：膳食纤维添加量为2％，糖添加量为6％，玉米粉添加量为0．6％，奶粉添加量12％，其中奶粉添加量的影响最显著；最优的发酵工艺参数为：接种量为4％，发酵温度为42℃，发酵时间为4小时，其中发酵温度的影响最显著。
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| 关 键 词： | 麸皮膳食纤维 乳酸发酵 酸奶 工艺 优化 |
Optimizing Technology of a New Yogurt with Wheat Bran Dietary Fiber |
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| XIONG Li,CAO Xin-zhi,YANG Yue-huan,ZHAO Xian-ping,SUN Li.Optimizing Technology of a New Yogurt with Wheat Bran Dietary Fiber[J].Journal of Sichuan Institute of Light Industry and Chemical Technology,2010(1):78-80. |
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| Authors: | XIONG Li CAO Xin-zhi YANG Yue-huan ZHAO Xian-ping SUN Li |
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| Affiliation: | (Applied Institute of Food and Biotechnology, Sichuan University of Science ＆ Engineering, Zigong 643000, China) |
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| Abstract: | A new yoghurt drink was studied and produced by lactic acid fermentation with the main materials wheat bran dietary fiber and reconstituted milk. Orthogonal test was carried out to optimize fermentation parameters. The optimized formula were followings： wheat bran dietary fiber 2%, sugar 6%, corn flour 0.5%, powdered milk 12%, followed by inoculating of 4% at 42℃ for 4h. |
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| Keywords: | bran dietary fiber lactic acid fermentation yoghurt technology optimizing |
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