| 米皮酸奶的制备原理与方法研究 |
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| 引用本文： | 赵梨,李光辉,张桂霞,孙少志,郭昕. 米皮酸奶的制备原理与方法研究[J]. 食品与发酵科技, 2009, 45(1): 55-57 |
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| 作者姓名： | 赵梨 李光辉 张桂霞 孙少志 郭昕 |
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| 作者单位： | 四川理工学院化学与制药工程学院,四川,自贡,643000 |
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| 摘 要： | 本文研究米皮酸奶的制备原理与方法。经正交设计及实验确定，米皮酸奶制备的合理工艺条件为：米皮添加量2％，蔗糖6％，琼脂0．08％，32％的新鲜牛奶，发酵温度40℃、发酵时间28小时。相关检测表明。米皮酸奶的营养成分比普通酸奶更为丰富，并有多种保健功能，是米皮开发利用的重要新途径。
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| 关 键 词： | 米皮 酸奶 米皮酸奶 |
Study on the Fermentation Theory and Method of Rice Bran Yoghourt |
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| ZHAO Li,LI Guan-hui,ZHANG Gui-xia,SUN Shao-zhi,GUO Xin. Study on the Fermentation Theory and Method of Rice Bran Yoghourt[J]. Food & Fermentation Tech., 2009, 45(1): 55-57 |
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| Authors: | ZHAO Li LI Guan-hui ZHANG Gui-xia SUN Shao-zhi GUO Xin |
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| Affiliation: | (Sichuan University of Science ＆ Engineering, Zigong, Sichuan 643000) |
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| Abstract: | The manufacturing theory and technology of rice bran yoghourt （RBY） was studied in this paper. The reasonable technics earried out by orthogonal experimental were obtained as follows： rice bran 2%, cane sugar6%, agar0.08%, fresh creamery32%, fermentation temperature 40℃, and fermentation time 28h. The relative tests prove that, the RBY has mote nutrients and healthcare functions compared to the common yogurt. RBY is a new important method for utilizing the rice bran. |
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| Keywords: | rice bran yoghourt rice bran yoghourt |
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