| 苹果、胡萝卜、红枣混合果蔬汁酸奶的生产加工技术研究 |
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| 引用本文： | 陈海军.苹果、胡萝卜、红枣混合果蔬汁酸奶的生产加工技术研究[J].安徽农业科学,2010(25):13827-13828,13836. |
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| 作者姓名： | 陈海军 |
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| 作者单位： | 黄冈职业技术学院,湖北黄冈,438002 |
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| 摘 要： | 目的]为新型多功能饮料的开发提供技术参考。方法]以新鲜苹果和胡萝卜、干红枣、全脂无糖奶粉、一级白砂糖等为主要原料,采用保加利亚乳杆菌和嗜热链球菌发酵制备混合果蔬汁酸奶,并通过正交试验研究混合果蔬汁与酸奶比例、接种量、加糖量、发酵温度及时间等对产品感官质量的影响。结果]苹果、胡萝卜、红枣混合果蔬汁酸奶的最佳生产工艺为：苹果、胡萝卜、红枣混合果蔬汁（三者各占33.3%）与奶液的比例为30：12,接种量为4.5%,加糖量为7.4%,发酵温度为40℃,发酵时间为7.5h,此条件下生产的酸奶产品质量可靠、色彩鲜艳、口感好。结论]该研究优化了苹果、胡萝卜、红枣混合果蔬汁酸奶的生产工艺。
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| 关 键 词： | 混合果蔬汁 酸奶 生产工艺 |
Research on Producing and Processing Technology of Mixed Fruit-vegetable Juice Yoghourt of Apple,Carrot and Red Date |
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| CHEN Hai-jun.Research on Producing and Processing Technology of Mixed Fruit-vegetable Juice Yoghourt of Apple,Carrot and Red Date[J].Journal of Anhui Agricultural Sciences,2010(25):13827-13828,13836. |
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| Authors: | CHEN Hai-jun |
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| Institution: | CHEN Hai-jun (Huanggang Polytechnic College,Huanggang,Hubei 438002) |
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| Abstract: | Objective]The research aimed to provide technical reference for developing new types of multifunctional beverage.Method]With fresh apple and carrot,dried red date,full-fat and sugarless milk powder and class-1 sucrose as main materials,the mixed fruit-vegetable juice yoghourt was prepared through fermentation with Lactobacillus bulgaricus and Streptococcus thermophilus and then the influences of factors including proportion of mixed fruit-vegetable juice to yoghourt,inoculation amount,sugar addition amoun... |
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| Keywords: | Mixed fruit-vegetable juice Yoghourt Producing technology |
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