摘要
[目的]研制一种枸杞蛋黄乳饮料。[方法]以蛋黄、枸杞和脱脂奶粉为主要原料,通过乳酸菌发酵对枸杞蛋黄乳饮料进行了制备,并利用正交试验对其制备工艺与配方进行了优化。[结果]枸杞蛋黄乳的最佳工艺参数为:发酵温度42℃,蛋黄液与枸杞汁(1∶1,V∶V)的混合液15 m l,脱脂奶粉6.00%,白砂糖7.00%,卡拉胶0.03%。在该发酵工艺条件下,产品质量较好。[结论]为人类的健康饮食提供了参考。
[Objective] The aim was to prepare a kind of wolfberry-yolk milk.[Method] Taking yolk,wolfberry and skim milk powder as main materials,a kind of wolfberry-yolk milk was prepared through lactic acid bacteria fermentation,furthermore its process parameters were optimized by using orthogonal test.[Result] The optimal process parameters of wolfberry-yolk milk were as follows： fermentation temperature 42 ℃,the mixture of yolk fluid and wolfberry juice（1∶ 1,V∶ V） 15 ml,skim milk powder 6.00%,white granulated sugar 7.00% and carrageenan 0.03%.Under the conditions of above process parameters,the product showed a good quality.[Conclusion] The research provides reference for human healthy diet.
出处
《安徽农业科学》
CAS
北大核心
2011年第23期14384-14386,共3页
Journal of Anhui Agricultural Sciences
关键词
蛋黄
枸杞
发酵
乳酸菌
Yolk
Wolfberry
Fermentation
Lactic acid bacteria
