| 开菲尔核桃乳饮料的研制 |
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| 引用本文： | 王宇,韩建荣,王晴,李智伟. 开菲尔核桃乳饮料的研制[J]. 食品工业科技, 2010, 0(4) |
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| 作者姓名： | 王宇 韩建荣 王晴 李智伟 |
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| 作者单位： | 1. 山西大学生物技术研究所,山西太原,030006
2. 山西大学生命科学与技术学院,山西太原,030006 |
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| 摘 要： | 以开菲尔粒为发酵剂发酵核桃乳。选择影响开菲尔品质的四个因素:发酵温度、发酵时间、接种量和蔗糖用量设计实验。通过正交实验L9(34),来确定发酵开菲尔核桃乳饮料的最佳工艺条件。结果表明,最佳发酵条件为发酵温度30℃,发酵时间12h,接种量5%,蔗糖用量8%。用这种方法制备的开菲尔核桃乳饮料口感细腻,风味独特。
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| 关 键 词： | 核桃乳 开菲尔粒 发酵 |
Preparation of drink of Kefir walnut milk |
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| WANG Yu,HAN Jian-rong,WANG Qing,LI Zhi-wei. Preparation of drink of Kefir walnut milk[J]. Science and Technology of Food Industry, 2010, 0(4) |
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| Authors: | WANG Yu HAN Jian-rong WANG Qing LI Zhi-wei |
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| Affiliation: | WANG Yu1,HAN Jian-rong2,WANG Qing1,LI Zhi-wei1(1. Institute of Biotechnology,Shanxi University,Taiyuan 030006,China,2.College of Life Science , Technology,China) |
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| Abstract: | In this study, kefir grains were used as starter cultures added in the walnut milk.Four factors:fermentation temperature,fermentation time, inoculums size and sugar consumption which affected quality of Kefir products were selected. The optimal technology conditions of walnut milk Kefir were determined by using orthogonal experiments L_9 (3~4). The results showed that the optimal fermentation condition was as follows: fermentation temperature of 30℃, fermentation time of 12h,inoculums size of 5% and sugar consumption of 8%.Final products had smooth taste and specific flavor. |
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| Keywords: | walnut milk kefir grains ferment |
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