摘要
以胡萝卜汁、牛乳为原料,进行乳酸发酵,制得一种发酵保健食品,并确定了加工工艺参数,筛选出最优组合。实验结果表明,牛奶中加入25%的胡萝卜汁,7%蔗糖,4%混合发酵剂嗜热链球菌、保加利亚乳杆菌和青春双歧杆菌(2∶1∶1)进行培养,在42℃条件下发酵4h,所制得的产品具有风味好、营养价值高的特点。
This paper introduced a fermented health-care food made from carr ot and milk through the fermentation of lactic acid. The parameters of the processing technique were determined and the optimal process condition was recommended. The result showed that the milk added with 25% carrot juice, 7% sucrose, inoculated with2:1:1 of L.b. and S.t. and B.a. mixed starter culture, and fermented for 4h at 42℃. The yogurt possessed had good taste and the high nutrition value.
出处
《食品工业科技》
CAS
CSCD
北大核心
2004年第6期93-95,共3页
Science and Technology of Food Industry
关键词
胡萝卜汁
酸奶
混合发酵剂
carrot juice
yogurt
mixed fermenting agent
