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| 蓝莓山羊酸奶的研制 | |
| 引用本文： | 张 军,张冬雪,刘玉峰,周国旺. 蓝莓山羊酸奶的研制[J]. 中国酿造, 2015, 34(11): 171. DOI: 10.11882/j.issn.0254-5071.2015.11.039 |
| 作者姓名： | 张 军 张冬雪 刘玉峰 周国旺 |
| 作者单位： | 1.黑龙江省农业科学院浆果研究所，黑龙江绥棱152200；2.黑龙江省今帝酒业有限公司，黑龙江绥棱152200；3.黑龙江省农业科学院畜牧研究所，黑龙江哈尔滨150086 |
| 基金项目： | 哈尔滨市科技攻关项目（2013AE6C006） |
| 摘 要： | 以蓝莓果、山羊奶为主要原料进行蓝莓山羊酸奶的研制。采用单因素试验和正交试验，以感官评分作为考察指标，对蓝莓山羊酸奶的主要工艺参数进行优化研究。结果表明，在蓝莓果7%、白砂糖8%、发酵时间5 h的最佳生产工艺条件下，生产的蓝莓山羊酸奶风味独特、组织细腻、营养丰富、感官评分为88分，是一种新型的优良保健饮品。 |
| 关 键 词： | 蓝莓果 山羊奶 发酵 酸奶 |
Development of blueberry goat yoghurt |
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| ZHANG Jun,ZHANG Dongxue,LIU Yufeng,ZHOU Guowang. Development of blueberry goat yoghurt[J]. China Brewing, 2015, 34(11): 171. DOI: 10.11882/j.issn.0254-5071.2015.11.039 | |
| Authors: | ZHANG Jun ZHANG Dongxue LIU Yufeng ZHOU Guowang |
| Affiliation: | 1.Berries Research Institute, Heilongjiang Academy of Agricultural Sciences, Suiling 152200, China; 2.Heilongjiang Province Jin-Di Wine Industry Co., Ltd., Suiling 152200, China; 3.Animal Husbandry Research Institute of Heilongjiang Academy of Agricultural Sciences, Harbin 150086, China |
| Abstract: | Blueberry goat yoghurt was made from blueberry fruit and goat milk. Using single-factor test and orthogonal design, the main technical parameters of blueberry goat yoghurt were optimized based on sensory score as evaluation factors. The results showed that the optimum conditions were blueberry fruit 7%, sugar 8%, and fermentation time 5 h. Under the condition, the product was a new kind of health beverage with unique flavor, delicate tissue, developmental nutrition, and the sensory evaluation score was 88, which was a new kind of health beverage. |
| Keywords: | blueberry fruit goat milk fermentation yoghurt |
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