摘要
以鲜牛乳和蒲公英汁为主要原料,添加蔗糖,经杀菌、接种保加利亚乳杆菌和嗜热链球菌为发酵剂,采用5因素4水平L16(45)正交试验法设定工艺参数。结果表明:蒲公英汁的添加量为6%、接种发酵剂4%、蔗糖的添加量为7%,在42℃发酵4h后获得了一种既有蒲公英、乳酸菌的营养保健作用,又有乳酸发酵奶独特风味和果蔬汁芳香爽口风味的制品。
Fresh milk, dandelion juice, sucrose and lactobacillus were used in the experiments as materials. With the orthogonal experimental test L16（4^5）, the optimum fermentation conditions were screened out. The result turned out to be： after addition of 6% juice, addition of 4% inoculant and 7% sucrose as the milk basis, and fermenting all of them under 42℃ for 4h, we can acquire not only a kind of nutritional and health-protection functions from dandelion and lactobacillus,but a product that has a peculiar taste of lactic acid-fermentation milk and a fragrant and dainty taste of fruit-vegetable juice.
出处
《食品研究与开发》
CAS
北大核心
2005年第4期144-147,共4页
Food Research and Development
