摘要
以鲜奶、鲜荷叶汁、乳粉为主要原料,荷叶粗黄酮为功能性辅料,接种乳酸菌进行发酵,研制出一种具有保健功能的酸奶。通过各种试验方法确定出复合稳定剂的种类、配比及荷叶酸奶生产配方为:荷叶汁添加量12%,乳粉添加量3%,白砂糖添加量5%;0.05%的荷叶粗黄酮。
Using fresh milk, fresh lotus leaf juice and milk-powder as main materials and flavonoids from lotus leaf as functional supplement, the functional lotus leaf yoghurt was developed with the inoculation of lactic acid bacteria. The selection and mixture ratio of stabilizers and the formula of lotus leaf yoghurt were confirmed by a series of tests. The formula of lotus leaf yoghurt consisted of 12% lotus leaf juice, 3% milk powder, 5% white sugar and 0.05% rude lotus leaf flavonoids.
出处
《中国酿造》
CAS
北大核心
2009年第10期161-163,共3页
China Brewing
基金
黄冈职业技术学院2008科研课题
关键词
荷叶
酸奶
稳定剂
配方
lores leaf
yoghurt
stabilizer
formula
