摘要
研究了以蕨麻和新鲜牛奶为原料,制备新型蕨麻果粒酸奶的工艺。通过L9（3^4）正交实验,得出蕨麻酸奶用最佳复配稳定剂组合及产品配方。实验结果表明,牛奶中加入7%白砂糖、0.15%明胶、0.4%变性淀粉、0.1%果胶,投入150DCU/t直投式乳酸菌种,在43℃发酵3-5h,然后加入7%处理好的蕨麻果,搅拌冷却后得到风味独特的蕨麻酸奶。
The method of producing a kind of yogurt with fresh milk and potentilla anserine granule was studied. The optimum formula for this yogurt and ingredient of stabilizers were selected by orthogonal experiment as follows ：7% white sugar,0.15 % gelatin ,0.4% modifier starch,0. 1 % pectin, added 150DCU/t DVS lactic acid bacteria starter,fermented at 43℃ for 3-5h. Then added 7% potentilla anserine granule and mixed.
出处
《食品工业科技》
CAS
CSCD
北大核心
2008年第9期193-194,共2页
Science and Technology of Food Industry
基金
兰州市星火计划项目(05-XH-07)资助
关键词
蕨麻
酸奶
稳定剂
直投式乳酸菌
发酵
potentilla anserine
yogurt
stabilizer
DVS lactic acid bacteria
fermentation
作者简介
王立功，（1977-），男，工程师，从事乳制品及饮料研究开发。
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