| 凝固型枸杞酸奶的研制 |
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| 引用本文： | 翁庆北,朱建荣,李昌艳,陈晓容,周国君. 凝固型枸杞酸奶的研制[J]. 现代食品科技, 2011, 27(8): 949-951,1000 |
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| 作者姓名： | 翁庆北 朱建荣 李昌艳 陈晓容 周国君 |
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| 作者单位： | 1. 贵州师范大学生命科学学院,贵州贵阳,550001
2. 贵阳三联乳业集团公司,贵州贵阳,550002 |
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| 基金项目： | 贵州省科技创新人才团队建设项目，贵阳市重大农业科技攻关项目 |
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| 摘 要： | 在利用水提法提取枸杞有效成分的基础上,以所得枸杞浸提液和鲜牛乳为主要原料,通过正交设计法对枸杞酸奶的发酵工艺进行了初步研究.结果表明,以枸杞浸提液与鲜牛乳为3:7的原料配比,接种3%保加利亚乳杆菌和嗜热链球菌混合发酵剂(1:1),42℃发酵4h,可制得品质风味优良的枸杞酸奶.
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| 关 键 词： | 枸杞 多糖 酸奶 |
Produciton of Set Yogurt Containing Matrimony Vine Extracts |
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| WENG Qing-bei,ZHU Jian-rong,LI Chang-yan,CHEN Xiao-rong,ZHOU Guo-jun. Produciton of Set Yogurt Containing Matrimony Vine Extracts[J]. Modern Food Science & Technology, 2011, 27(8): 949-951,1000 |
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| Authors: | WENG Qing-bei ZHU Jian-rong LI Chang-yan CHEN Xiao-rong ZHOU Guo-jun |
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| Affiliation: | 1.School of Life and Sciences,Guizhou Normal University,Guiyang 550001,China)(2.Guiyang Sanlian Dairy Inc.,Guiyang 550018,China) |
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| Abstract: | Milk and the effective constituent extracted by water from matrimony vine were used as the main materials for producing a new matrimony vine set yogurt.The results showed that the optimum ratio of matrimony vine extract to milk based,inoculum size,ratio of L.bulgaricus to St.thermophilus,fermentation temperature and time were 3:7,3%,1:1,42 ℃and 4 h. |
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| Keywords: | matrimony vine polysaccharide set-yogurt |
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