LIU Yan-xia,YU Chang-long.The Development of Lonicera edulis Yogurt[J].Northern Horticulture,2013,37(02):113-115.
蓝靛果酸奶的研制
- Title:
- The Development of Lonicera edulis Yogurt
- 文章编号:
- 1001-0009(2013)02-0113-03
- Keywords:
- fresh milk; Lonicaera edulis; yogurt
- 分类号:
- TS 275.5
- 文献标志码:
- A
- 摘要:
- 以鲜牛乳、蓝靛果为主要原料，采用单因素试验和正交实验，研究了蓝靛果酸奶制作的最佳工艺参数。结果表明：在鲜乳中添加3%的蓝靛果果汁、接种5%的保加利亚乳杆菌和嗜热链球菌（1∶1）混合菌种、添加7%的蔗糖，42℃下发酵至滴定酸度为70°T后，再于4℃的冰箱中冷藏10 h，可以得到口感纯正，感官细腻，组织状态良好，风味独特的蓝靛果酸奶。
- Abstract:
- Taking the fresh milk，Lonicera edulis as the main raw material，the development indigo fruit yogurt were studied by a single factor experiment and orthogonal test，to determine the best process parameters.The results showed that fresh milk in adding 3% fruit juice，vaccination indigo 5% of the Bulgarian lactobacillus and streptococcus thermophilus cultured (1∶1) mixed bacteria，add 7% of sucrose，42℃ fermentation to under 70°T for titration acidity，then in 4℃ in the refrigerator of refrigeration 10 h，can get pure，sensory and exquisite，organization in good condition，unique flavor of indigo fruit yogurt.
参考文献/References:
[1]林淑玲,杨利民,乔国平.蓝靛果绿枝扦插繁殖技术的研究[J].吉林农业大学学报,2003(4):42-46. [2]郑先哲,王大伟.野生浆果资源-蓝靛果忍冬利用价值的研究现状及应用前景[J].东北农业大学学报,2005(5):36. [3]郭安民,吴宏.山药酸奶的研制[J].中国乳业,2006(10):37. [4]吕长鑫.仙人掌果肉营养保健酸奶的研制[J].食品工业科技,2003(2):42. [5]周建新,万慕麟,姚明兰,等.花生复合发酵酸奶的研制[J].郑州工程学院学报,2001(2):26.
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备注/Memo
第一作者简介：刘艳霞（1976-），女，硕士，讲师，研究方向为畜产品加工。E-mail:liuyanxia901@163.com.