作　　者： ; ; ; ; ; ; ;

机构地区： 贵州大学化学工程学院

出　　处： 《中国酿造》 2008年第11X期99-102,共4页

摘　　要： 对薏苡仁保健酸奶的最佳工艺进行了探讨,在单因素试验的基础上进行了正交试验,结果表明:添加白砂糖4%,薏苡仁浆30%,稳定剂0.6%(明胶:CMC=1∶4,w/w),发酵剂3%(保加利亚杆菌与嗜热链球菌比为1∶1),在43℃发酵3h可得到品质优良,风味独特的薏苡仁保健酸奶。 A healthy yoghurt was developed with seeds of Ciox lacharyma-jobi syrup mixed with fresh milk as raw materials,and fermented by lactobacillus.It had good taste,rich nutrition and many healthy functions.The optimum processing technique of Ciox lacharyma-jobi seeds healthy yoghurt was investigated by the single-factor tests and the orthogonal tests in this experiment.The results showed that sugar 4%,Ciox lacharyma-jobi seeds syrup 30%,stabilizers 0.6%(gelatin:CMC=1∶4),starter content 3%(Lactobacillus bulgaricus∶ Streptococcus thermophilus = 1∶1) at 43℃ for 3 hours.It is a healthy yoghurt with adequate quality and satisfactory Ciox lacharyma-jobi seeds flavor.

关 键 词： 薏苡仁 酸奶 发酵 工艺

领　　域： [轻工技术与工程] [轻工技术与工程]