摘要
以白藜麦和牛乳为主要原料,添加保加利亚乳杆菌和噬热链球菌发酵制备藜麦保健酸乳,成品清香自然、细腻筋道、酸甜爽口。通过单因素实验确定藜麦保健酸乳的最佳生产工艺:藜麦煮制时间为12 min,藜麦和牛乳按8%∶92%复配,白糖添加量为6%,发酵时间为6 h。
The main materials of quinoa health yaourt were white quinoa and milk,and then was fermented by adding lactobacillus bulgaricus and streptococcus thermophagus.The product had natural fragrance,delicate chewy,sweet and sour taste.Through the single factor experiment,the results showed that the best cooking time of quinoa was 12 min,the best ratio of quinoa and milk was 8%∶92%,the best addition of sugar was 6%,and the best fermentation time was 6 h.
作者
吴晓菊
WU Xiao-ju(Food and Biological Technology Branch, Xinjiang Industry Technical College, Urumqi 830021, Xinjiang, China)
出处
《江苏调味副食品》
2021年第1期12-14,共3页
Jiangsu Condiment and Subsidiary Food
关键词
藜麦
酸乳
生产工艺
保健功效
quinoa
yaourt
production process
health effect
