摘要
以铁皮石斛、枸杞为主要原料进行铁皮石斛酸奶的研制。通过单因素试验和正交试验确定制作铁皮石斛酸奶的最佳配方。结果表明:将铁皮石斛汁20%、枸杞汁10%、蔗糖6.5%加入牛乳后混合经95℃加热处理5min,冷却至45℃左右,加入发酵剂4%,于42℃培养5h,可制得色泽均匀、风味独特、营养丰富的保健型酸奶。
The method of producing a kind of yoghurt with the Dendrobium officinale and Lyciumbarbarum L is studied in the paper. The optimum proportion is determined by single factor and orthogonal test. The result shows that the yoghut of attractive colour, unique flavor, rich nutrition and health-care can be made by adding the Dendrobium officinale juice 20%, Lyciumbarbarum L juice 10%, sucrose 6.5% to milk, heating for 5 min at 95 ℃, cooling to 45℃, adding starter 4% and then fermenting for 5 h in 42 ℃.
出处
《文山学院学报》
2017年第6期37-40,共4页
Journal of Wenshan University
基金
文山学院科学研究基金项目"铁皮石斛饮料的研制"(15WSY20)
关键词
铁皮石斛
枸杞
酸奶
发酵
Dendrobium officinale
LyciumbarbarumL
yogurt
fermentation
