| 雪莲果乳酸发酵酸奶的研制 |
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| 引用本文： | 张萍萍,赵士豪. 雪莲果乳酸发酵酸奶的研制[J]. 食品工程, 2009, 0(3): 21-23 |
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| 作者姓名： | 张萍萍 赵士豪 |
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| 作者单位： | 1. 石家庄医学高等专科学校白求恩校区基础部理化教研室,石家庄,050081
2. 河北经贸大学生物科学与工程学院,石家庄,050061 |
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| 基金项目： | 河北经贸大学校基金项目 |
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| 摘 要： | 将雪莲果汁加到酸奶中，以起到保健和药疗作用。经实验确定了雪莲果汁与脱脂乳体积比为5：5，白砂糖6g／100g，黄原胶和CMC分别为0．1g／100g，发酵剂接种量3g／100g。该酸奶具有雪莲果的保健功效和奶制品的营养功能，产品具有雪莲果和酸乳所特有的香气，香甜适口，组织均匀，口感细腻。
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| 关 键 词： | 雪莲果 发酵 酸奶 |
Study on the process of a lactic acid bacteria fermented yoghurt from yaco |
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| ZHANG Ping-ping,ZHAO Shi-hao. Study on the process of a lactic acid bacteria fermented yoghurt from yaco[J]. Food Engineering, 2009, 0(3): 21-23 |
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| Authors: | ZHANG Ping-ping ZHAO Shi-hao |
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| Affiliation: | 1 Physics & Chemistry Section of Dept. of Basic Science;Shijiazhuang Norman Bethune Medical College;Shijiazhuang;050081;China;College of Bioscience and Bioengineering;Hebei University of Economics and Business;Shijiazhuang 05006;China |
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| Abstract: | Yaco syrup was added into yoghurt to play an important role in health care and medical cure.The optimum dosage of materials was determined by using orthogonal experiment,the results show:the ratio of yaco syrup and milk was 5:5,sugar was 6%,xanthan gum and CMC was 0.2%,ferment starter was 4%.This product had the flavor of lactic acid fermentation,with exqui-site taste,thick aroma and sweet taste.The yoghurt was of both healthy and nutritional function. |
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| Keywords: | yaco fermention yoghurt |
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