摘要
以桂圆肉为原料,添加适量奶粉,经乳酸菌发酵制成一种新型固体酸牛奶。将桂圆肉、砂糖和奶粉按照一定比例混合调配,杀菌后按嗜热链球菌和保加利亚乳杆菌1:1接种,接种量为2%,42℃恒温发酵4h,冷藏24h,即制得营养丰富,富有桂圆风味的凝固型酸奶。
A new type of solid longan yoghurt was studied with longan pulp and milk powder by fermentation used lactic acid bacteria.The results showed that the fermentation temperature was at 42 ℃ and for 4 hours,the optimum proportion of culture and the starter was 2%,the ratio of lactobacillus bulgaricus and streptococcus thermophilus was 1:1. The product had the best colour,shape and taste.
出处
《食品研究与开发》
CAS
2004年第6期86-88,共3页
Food Research and Development
