| 莲藕汁凝固型酸奶的研制 |
| |
| 引用本文： | 肖付刚,刘勤勤,张杨杨,李争明,孟长欢,高帅平,于志英.莲藕汁凝固型酸奶的研制[J].许昌师专学报,2011(5):90-92. |
| |
| 作者姓名： | 肖付刚 刘勤勤 张杨杨 李争明 孟长欢 高帅平 于志英 |
| |
| 作者单位： | 许昌学院化学化工学院,河南许昌461000 |
| |
| 摘 要： | 以莲藕汁和牛奶为主要原料，市售酸奶作发酵剂，制成具有双重营养与保健功能的酸奶．通过正交实验筛选出莲藕凝固型酸奶的最佳工艺参数及配方：莲藕汁／纯牛奶=5：5（V／V），加含量为5％的蔗糖、0．02％的安赛蜜，加入10％市售酸奶作为发酵剂，在43℃下发酵6h，以此工艺生产出具有莲藕特有风味的酸奶．
|
| 关 键 词： | 莲藕 凝固型 酸奶 |
Study on the Processing of Solidified Lotus-root Juice Yogurt |
| |
| XIAO Fu-gang,LIU Qin-qin,ZHANG Yang-yang,LI Zheng-ming,MENG Chang-huan,GAO Shuai-ping,YU Zhi-ying.Study on the Processing of Solidified Lotus-root Juice Yogurt[J].Journal of Xuchang Teachers College(Social Science Edition),2011(5):90-92. |
| |
| Authors: | XIAO Fu-gang LIU Qin-qin ZHANG Yang-yang LI Zheng-ming MENG Chang-huan GAO Shuai-ping YU Zhi-ying |
| |
| Institution: | ( School of Chemistry and Chemical Engineering, Xuchang University, Xuchang 461000, China) |
| |
| Abstract: | The study on the processing of solidified lotus-root juice yogurt is introduced. Lotus-root juice and milk are used in the experiments as main materials. The processing is optimized through orthogonal experiments. The optimum formula is 5：5 of lotus-root juice to milk ; 5% sugar and 0.02% acesulfame ; 10% commercial yogurt as starter culture, and fermented for 6 hours with the temperature below 43℃. The yogurt with unique flavor of lotus-root is then produced. |
| |
| Keywords: | lotus-root solidified yogurt |
| 本文献已被 维普 等数据库收录！ |
|
