摘要
以莲藕汁和鲜牛乳为主要原料,采用保加利亚乳杆菌和嗜热链球菌做发酵剂进行乳酸发酵,制成复配型保健酸奶。对莲藕酸奶的配方和加工工艺进行了研究,得出最佳工艺条件为:牛乳与莲藕汁的比例为4∶6,接种量4%,发酵时间6 h,加糖量8%。
The study on the milk with lotus-root juice was conducted,and the lactic acid fermentation with thermophilus and bulgaricus was used as mixed leaven. The processing technique and fomnula of Lotus-root yoghurt were optimized . The optimum formula was 6：1 of fresh milk to Lotus-root juice 4% of ferment agent was used for 6 hours with 8 % of sucrose
出处
《安徽农业科学》
CAS
北大核心
2006年第17期4399-4400,共2页
Journal of Anhui Agricultural Sciences
基金
河南省洛阳市发展计划重点资助项目(020202)
关键词
莲藕
酸奶
发酵
工艺参数
Lotus-root juice
Yoghurt
Fermentation
Technical parameter
