| 黄粉虫蛋白酸奶的工艺研究 |
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| 引用本文： | 赵大军,吕长鑫,马勇,白凤翎.黄粉虫蛋白酸奶的工艺研究[J].食品科学,2004,25(7):210-213. |
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| 作者姓名： | 赵大军 吕长鑫 马勇 白凤翎 |
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| 作者单位： | 渤海大学食品科学系 |
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| 基金项目： | 辽宁省教育厅重点科技攻关项目(20162232) |
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| 摘 要： | 本文以黄粉虫蛋白、鲜牛奶为主要原料采用保加利亚乳杆菌和嗜热链球菌做发酵剂,运用正交实验设计对黄粉虫蛋白提取和酸奶加工工艺进行实验研究。结果表明,黄粉虫蛋白添加量为5%、蔗糖为8%、发酵剂为4%、发酵温度42℃、发酵时间3.5h的工艺参数,研制出色泽均匀、组织状态良好、口感细腻、酸甜适宜、香气协调的凝固型酸奶。
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| 关 键 词： | 黄粉虫蛋白 发酵 正交实验设计 凝固型酸奶 |
| 文章编号： | 1002-6630(2004)07-0210-04 |
Processing Study on Yogurt Coagulum Added With Tenebrio Molitor L.Protein |
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| ZHAO Da-jun,LU Chang-xin,MA Yong,BAI Feng-ling.Processing Study on Yogurt Coagulum Added With Tenebrio Molitor L.Protein[J].Food Science,2004,25(7):210-213. |
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| Authors: | ZHAO Da-jun LU Chang-xin MA Yong BAI Feng-ling |
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| Affiliation: | Department of Food Science,Bohai University |
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| Abstract: | This paper showed the processing study of yogurt coagulum. with the addition of Tenebrio Molitor L. protein, sugar,. .fresh milk as the raw material, fermenting medium of L.bulgaricns and S.thermophilus. by means of orthogonal experiment design.The results showed that the protein extract of Tenebrio Molitor L. added in 5%, with sugar 8%, fermenting medium 4%, liquid:solia as 1:1 and fermented for 3.5h with temperature 42℃ would make up the unique flavor yogurt of Tenebrio Molitor L. proteinwith a pure color and fine delicious, taste in sweet and sour flavor. |
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| Keywords: | Tenebrio Molitor L protein ferment orthogonal experiment design set yogurt |
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