摘要
为提高酸奶的品质和保健功能,采用仙草浸提液为配料进行凝固型仙草酸奶的工艺优化和保藏特性研究。结果表明,仙草酸奶的最优工艺和配方组合为:仙草浸提液添加量10%,糖添加量8%,菌种添加量7%(均为质量分数),42℃下发酵8h。在4℃保藏过程中,仙草酸奶的酸度始终低于原味酸奶,感官评分的下降速度较原味酸奶的缓慢;仙草浸提液的添加能明显提高酸奶的抗氧化作用。
In order to improve the quality and health function of yoghourt,Hsian-tsao yoghurt was made using Hsian-tsao extracting solution as ingredients.The results showed,the optimal formulation and technology of solidifying Hsian-tsao yoghurt were as follows： mixed with Hsian-tsao extracting solution 10%,sugar 8% and inoculums concentration 7%（all mass fractions）,and fermented 8 h at 42 ℃.Compared with the original yogurt,Hsian-tsao yoghurt had lower acidity and better sensory quality during 4℃.At the same time,Hsian-tsao extracting solution greatly increased the antioxidant of yogurt.
出处
《中国乳品工业》
CAS
北大核心
2010年第6期20-23,共4页
China Dairy Industry
基金
"十一五"国家科技支撑计划课题(2006BAD04A06)
关键词
仙草
酸奶
研制
品质
Hsian-tsao
yoghurt
development
quality variety
