| 蚂蚁保健酸奶的加工工艺研究 |
| |
| 引用本文： | 赵大军,吕长鑫,马勇,赵丽红.蚂蚁保健酸奶的加工工艺研究[J].食品科学,2007,28(9):661-663. |
| |
| 作者姓名： | 赵大军 吕长鑫 马勇 赵丽红 |
| |
| 作者单位： | 食品质量安全与功能性食品研究辽宁省重点实验室 渤海大学生物与食品科学学院； 食品质量安全与功能性食品研究辽宁省重点实验室； 渤海大学生物与食品科学学院； 辽宁锦州121000； |
| |
| 摘 要： | 以蚂蚁蛋白、鲜牛奶为主要原料,采用保加利亚乳杆菌和嗜热链球菌作发酵剂,运用正交试验设计,对蚂蚁蛋白提取和凝固型酸奶加工工艺进行试验研究。结果表明,在蚂蚁蛋白液添加量为2%,蔗糖为8%,发酵剂为4%,发酵温度为42℃,发酵时间为3.5h的条件下,研制出色泽均匀、组织状态良好、口感细腻、具有保健功能的凝固型蚂蚁蛋白酸奶产品。
|
| 关 键 词： | 蚂蚁蛋白 发酵 正交试验 保健酸奶 |
| 文章编号： | 1002-6630（2007）09-0661-03 |
| 修稿时间： | 2007-08-01 |
Study on Processing Technology of Health Yogurt of Ant Protein |
| |
| ZHAO Da-jun,L Chang-xin,MA Yong,ZHAO Li-hong.Study on Processing Technology of Health Yogurt of Ant Protein[J].Food Science,2007,28(9):661-663. |
| |
| Authors: | ZHAO Da-jun L Chang-xin MA Yong ZHAO Li-hong |
| |
| Affiliation: | Liaoning Province,Key Laboratory of Food Quality Safety and Function Food,College of Biological and Food Science,Bohai University,Jinzhou 121000,China |
| |
| Abstract: | Extraction of ant protein and the process of set yogurt were studied,with ant protein and fresh milk as the main material,L.bulgaricns and S.thermophilus as the fermenting medium through the orthogonal test design.The results showed that,on the conditions of the protein juice of ant added by 2%,sugar by 8%,fermenting medium by 4%,fermented for 3.5h with the temperature of 42 ℃,health set yogurt of ant protein could be made with a pure color and fine and smooth taste. |
| |
| Keywords: | ant protein fermentation orthogonal test health yogurt |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
| 点击此处可从《食品科学》浏览原始摘要信息 |
|
点击此处可从《食品科学》下载全文 |
|
