摘要
以仙人掌和纯牛奶为主要原料,以双歧杆菌、保加利亚乳杆菌和嗜热链球菌(2:1:1)为发酵剂,以白砂糖为调味剂,采取3种工艺流程,通过L9(34)正交试验确定出最佳工艺流程和工艺参数。以此工艺研制的产品,不仅可以保持传统型酸奶的风味,并且具有了双歧杆菌和仙人掌的营养价值和保健功效,组织状态均匀,在0～5℃贮存一周以上。
Utilizing opuntia dilleniii haw and milk as major material,Bifidobacterium,L. bulgaricus and Str. thermophilus (2;1;1) as ferment and sugar as flavor agent,the yoghourt is prepared through three processing procedures. The optimum processing procedure and parameters are determined by L9(34) orthogonal experiment. This product both maintains the flavor of traditional yoghourt and has strong nutrition and healthcare function. It has homogeneous structure and a week shelf life at 0-5 ℃.
出处
《食品研究与开发》
CAS
北大核心
2005年第3期109-112,共4页
Food Research and Development
关键词
双歧杆菌
仙人掌
酸奶
正交试验
Bifidobacterium
yoghourt
orthogonal experiment
opuntiafz
