| 刺五加酸奶的研制 |
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| 引用本文： | 张春艳,孙迪,张筠,赵兴明,李春,赵琳.刺五加酸奶的研制[J].食品工业,2012(3):80-83. |
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| 作者姓名： | 张春艳 孙迪 张筠 赵兴明 李春 赵琳 |
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| 作者单位： | 东北农业大学食品学院;黑龙江东方学院食品系;黑龙江农业科学院农产品质量安全研究所 |
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| 基金项目： | 东北农业大学大学生开放实验项目 |
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| 摘 要： | 以刺五加为研究对象,经碳酸氢钠溶液、氯化钠溶液降低其酸度后,干燥成粉末,与脱脂乳粉、白砂糖、水混合生产酸奶。研究发现,降低酸度的最佳方案为4%碳酸氢钠,40℃浸泡1 h,然后3%氯化钠溶液常温浸泡2 h,最后水常温浸泡3 h。酸乳调配的最佳配比为3%刺五加粉、11%脱脂乳粉、8%白砂糖、3%乳酸菌。
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| 关 键 词： | 刺五加 降酸 酸奶 |
Study on Yogurt with Acanthopanax senticosus |
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| Zhang Chun-yan,Sun Di,Zhang Yun,Zhao Xing-ming,Li Chun,Zhao Lin.Study on Yogurt with Acanthopanax senticosus[J].The Food Industry,2012(3):80-83. |
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| Authors: | Zhang Chun-yan Sun Di Zhang Yun Zhao Xing-ming Li Chun Zhao Lin |
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| Affiliation: | 1.College of Food Science,Northeast Agricultural University(Harbin 150030);2.Department of Food Science,East University of Heilongjiang(Harbin 150086);3.Institute Agricultural Product Quality and Safety,Heilongjiang Academy of Agricultural Sciences(Harbin 150086) |
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| Abstract: | The acidity from Acanthopanax senticosus was reduced by sodium bicarbonate solution and the sodium chloride solution,and followed drying.Its powder with skimmed milk,sugar and water were mixed for yogurt production.The result showed that the best way to reduce acidity was 4% sodium bicarbonate at 40 ℃ for 1 h,then 3% sodium chloride solution soaking for 2 h under normal temperature,following water soaking under normal temperature for 3 h.The best proportion for yogurt was 3% Acanthopanax senticocous powder,11% skim milk powder,8% sugar,and 3% culture starter. |
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| Keywords: | Acanthopanax senticosus acidity-reduction yogurt |
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