| 荞麦酸奶加工工艺的研究 |
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| 引用本文： | 刘刚.荞麦酸奶加工工艺的研究[J].农产品加工．学刊,2009(11):11-12,16. |
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| 作者姓名： | 刘刚 |
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| 作者单位： | 吉林工程技术师范学院生物与食品工程学院,吉林,长春,130052 |
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| 基金项目： | 吉林工程技术师范学院科研发展基金资助项目 |
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| 摘 要： | 以荞麦和乳粉为主要原料,配以蔗糖和稳定剂,采用保加利亚乳杆菌和嗜热乳酸链球菌混合菌种发酵,制成风味独特、营养丰富的保健饮品。通过正交试验优选出最佳发酵工艺条件为:荞麦糖化汁中加入7%乳粉,5%蔗糖,接入3%的保加利亚乳杆菌和嗜热链球菌(1∶1),在42℃下发酵4 h。
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| 关 键 词： | 荞麦 酸奶 发酵 |
Study on Processing Technology of Buckwheat Yoghurt |
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| Liu Gang.Study on Processing Technology of Buckwheat Yoghurt[J].Nongchanpin Jlagong.Xuekan,2009(11):11-12,16. |
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| Authors: | Liu Gang |
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| Abstract: | The buckwheat and milk powder were used as the main raw materials,the sucrose and stabilizer were added,and were fermented with mixed Lactobacillus bulgaricus and streptococcus thermophilus.Finally,unique flavor,nutrient-rich health drink were made.Through orthogonal experiments,the optimum fermentation conditions were determined as follows: milk powder 7% were added into the saccharification of the buckwheat juice,sucrose 5%,3%lactobacillus bulgaricus and streptococcus thermophilus(1∶1),fermentation at 42 ℃ for 4 h. |
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| Keywords: | buckwheat yoghurt fermentation |
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