| 凝固型枸杞酸奶的工艺研究 |
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| 引用本文： | 黄蓉,刘敦华.凝固型枸杞酸奶的工艺研究[J].乳业科学与技术,2011,34(1):21-24. |
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| 作者姓名： | 黄蓉 刘敦华 |
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| 作者单位： | 宁夏大学农学院食品系,宁夏银川,750021 |
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| 摘 要： | 以鲜牛乳、枸杞粉为主要原料,保加利亚乳杆菌和嗜热链球菌为发酵菌种通过实验研制凝固型枸杞酸奶。实验结果表明：凝固型枸杞酸奶的最佳工艺条件为：接种量4%、白砂糖用量8%、发酵时间9 h、枸杞粉用量10%。在此条件制得色泽粉红均一、质地细腻柔滑、口味酸甜适中,且兼有纯乳酸发酵特有滋味和枸杞特有香味的凝固型酸奶。
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| 关 键 词： | 凝固型 枸杞 酸奶 |
Study on the Technology of Solidified Wolfberry Yogurt |
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| Huang Rong,Liu Dunhua.Study on the Technology of Solidified Wolfberry Yogurt[J].JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY,2011,34(1):21-24. |
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| Authors: | Huang Rong Liu Dunhua |
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| Institution: | Huang Rong,Liu Dunhua* Food Science Department of Agricultural College,Ningxia University,Yinchuan of Ningxia 750021,China |
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| Abstract: | Solidified wolfberry yogurt was processed using wolfberry powder and fresh milk as the main raw materials,Lactobacillus bulgaricus and Streptococcus thermophilus as main lactic acid bacteria.The results showed that an optimum condition of Solidified wolfberry yogurt is 4 % of inoculum,8 % of sugar;fermentation time was 9 h,10 % of wolfberry powder.In this condition it could obtain the product that the color was pink and it was uniform,texture was fine and smooth,sweet and sour taste was moderate,and the yog... |
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| Keywords: | solidifying wolfberry yogurt |
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