| 小麦麸皮膳食纤维酸奶初步研制 |
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| 引用本文： | 曹新志,熊俐,孙立.小麦麸皮膳食纤维酸奶初步研制[J].粮食与油脂,2009(5). |
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| 作者姓名： | 曹新志 熊俐 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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| 摘 要： | 该研究以小麦麸皮膳食纤维和优质复原乳为主要原料,经乳酸发酵制备一种新型保健酸奶。以产品感官质量和稳定性为评价指标,通过单因素实验,初步确定小麦麸皮膳食纤维保健型酸奶主要原料最佳配比为:奶粉12%,小麦麸皮膳食纤维1%～2%,白砂糖6%,稳定剂淀粉0.5%(或明胶0.5%),草莓香精0.01‰;发酵接种量为3.5%。
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| 关 键 词： | 小麦麸皮 膳食纤维 酸奶 乳酸发酵 |
Primary research on production of togurt with wheat bran dietary fiber |
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| CAO Xin-zhi,XIONG Li,SUN Li.Primary research on production of togurt with wheat bran dietary fiber[J].Cereals & Oils,2009(5). |
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| Authors: | CAO Xin-zhi XIONG Li SUN Li |
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| Affiliation: | Applied Institute of Food and Biotechnology;Sichuan Science and Technology College;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.The conditions of production for yoghurt were primaryly found as following:concentration of powdered milk 12%,concentration of wheat bran dietary fiber 1～2%,concentration of sugar 6%,concentration of starch 0.5% or glutin 0.5% as stabilizer,concentration of strawberry essence 0.01‰ and inoculum 3.5%. |
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| Keywords: | wheat bran dietary fiber yoghurt lactic acid fermentation |
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