摘要
以枸杞、复原乳为主要原料,白砂糖、稳定剂等为辅料,通过正交试验优化了凝固型枸杞酸奶的最佳工艺。结果表明,枸杞的最佳处理方式是打成粉状添加到酸奶里,产品的最佳配方为枸杞添加量4%,加糖量6%,接种量(保加利亚乳杆菌和嗜热链球菌1∶1)5%,稳定剂(阿拉伯胶)添加量0.2%,在此条件下制得的酸奶色泽红亮,酸甜适口,兼具发酵乳和枸杞的香味,组织状态细腻,无气泡,无乳清析出。
Matrimony-vine and reconstituted milk were used as main raw materials,white granulated sugar and stabilizer were used as auxiliary materials,and the best technology of set-style matrimony-vine yogurt was optimized by orthogonal test.The results showed that the best treatment method of matrimony-vine was to beat it into powder and add it to yogurt.The best formula of the product was matrimony-vine 4%,sugar 6%,inoculation amount(Lactobacillus bulgaricus and Streptococcus thermophilus 1∶1)5%,stabilizer(Arabic gum)0.2%.The yogurt prepared under this condition had bright red color,sour and sweet taste,both the aroma of fermented milk and medlar,fine tissue state,no bubbles and no whey precipitation.
作者
孙静
SUN Jing(Yucheng Market Supervision Authority,Dezhou 251200,China)
出处
《中国果菜》
2021年第8期11-15,共5页
China Fruit & Vegetable
关键词
乳酸菌
凝固型酸奶
枸杞
产品开发
Lactic acid bacteria
set-style yogurt
matrimony-vine
product development
