摘要
采用砂仁浸提液为配料进行新型砂仁风味发酵乳的加工工艺研究。结果表明,砂仁风味发酵乳的最优配方和加工工艺为:砂仁浸提液添加量20%,糖添加量8%,菌种添加量7%,明胶添加量0.13%,42℃发酵6 h。砂仁风味发酵乳的质量指标符合发酵乳的食品安全国家标准要求,DPPH·自由基清除率较原味发酵乳显著提高。
Amomifructus flavored fermented milk was made with Amomifructus extracting solution as ingredients. The results showed that the optimal formulation and technology of Amomifructus flavored fermented milk were as followings： mixed with Amomifructus extracting solution 20%, sugar 8%, inoculums concentration 7% and gelatin 0.13%, and fermented 6 h at 42 ℃. The quality index of Amomifructus flavored fermented milk was conformed to meet with the national food safety standards of fermented milk. Compared with the original fermented milk, the rate of DPPH. radical scavenging of Amomi fructus flavored fermented milk was better.
出处
《食品工业》
北大核心
2015年第5期39-42,共4页
The Food Industry
基金
国家自然科学基金项目(31171710)
关键词
砂仁
风味发酵乳
研制
Amomifructus
flavored fermented milk
development
