| 莲藕汁凝固型酸奶的研制 |
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| 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, 0(5): 90-92 |
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| 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 |
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| 作者单位： | 许昌学院化学化工学院,河南许昌461000 |
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| 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．
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| 关 键 词： | 莲藕 凝固型 酸奶 |
Study on the Processing of Solidified Lotus-root Juice Yogurt |
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| 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, 0(5): 90-92 |
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| Authors: | XIAO Fu-gang LIU Qin-qin ZHANG Yang-yang LI Zheng-ming MENG Chang-huan GAO Shuai-ping YU Zhi-ying |
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| Affiliation: | ( School of Chemistry and Chemical Engineering, Xuchang University, Xuchang 461000, China) |
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| 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. |
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| Keywords: | lotus-root solidified yogurt |
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