| 覆盆子酸奶的研制 |
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| 引用本文： | 林威,任佑华,吴格格,蒋钰莹.覆盆子酸奶的研制[J].中国酿造,2015,34(2):168-171. |
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| 作者姓名： | 林威 任佑华 吴格格 蒋钰莹 |
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| 作者单位： | 湖南农业大学食品科学技术学院，湖南长沙410128 |
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| 基金项目： | 湖南省大学生研究性学习和创新性实验项目(SCX1307) |
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| 摘 要： | 以牛乳和覆盆子干果为主要原料研制凝固型酸奶。通过单因素和正交试验确定其最佳工艺参数。结果表明，制作覆盆子酸奶的最佳工艺条件为乳酸菌混合菌剂接种量5 g/100 mL、覆盆子添加量1 g/100 mL、糖添加量7 g/100 mL、42～44 ℃发酵5.5 h。在此条件下可制得营养丰富、口感香甜的覆盆子酸奶。
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| 关 键 词： | 覆盆子 酸奶 发酵 |
Development of raspberry yoghurt |
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| LIN Wei;REN Youhua;WU Gege;JIANG Yuying.Development of raspberry yoghurt[J].China Brewing,2015,34(2):168-171. |
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| Authors: | LIN Wei;REN Youhua;WU Gege;JIANG Yuying |
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| Affiliation: | College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China |
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| Abstract: | Set raspberry yoghurt was made by milk and dry raspberry. The optimum processing conditions were determined by single factor tests and orthogonal tests. The results showed that the optimal production conditions were as follows: mixed lactic acid bacteria inoculum 5 g/100 ml, raspberry addition 1 g/100 ml, sugar addition 7 g/100 ml, fermentation temperature 42-44℃, fermentation time 5.5 h. Under these conditions, the nutritional and delicious set raspberry yoghurt was obtained. |
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| Keywords: | raspberry yoghurt fermentation |
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