摘要
以鲜奶和南瓜为主要原料,以保加利亚乳杆菌为发酵菌种,对南瓜发酵酸奶的工艺进行了研究。通过正交实验确定出发酵工艺的各个工艺参数和酸奶的最佳配方,制成一种营养丰富、风味独特并具有保健功效的南瓜酸奶。实验结果表明,该酸奶最佳配方为南瓜浆10%,蔗糖量8%,乳酸菌接种量3%,稳定剂用量0.2%。最佳复合稳定剂为卡拉胶∶海藻酸钠∶CMC-Na=1∶1∶2,发酵温度42℃,发酵时间4.5h。
Using sterilized fresh milk and pumpkin as main materials, the yoghourt was produced with inoculation of lactobacillus. The optimum fermentation conditions were screened out with orthogonal experiment. The results showed that the optimal parameters of the fermented process were： 10% pumpkin pulp, 8% sucrose, inoculation size dose 3%,stabilizer 0.2% with the ratio of carrageenan： alginate： CMC - Na was 1 ： 1 ：2, fermentation temperatu re was 42℃ and fermentation time was 4.5h.
出处
《食品工业科技》
CAS
CSCD
北大核心
2007年第10期171-174,共4页
Science and Technology of Food Industry
关键词
南瓜
乳酸菌
酸奶
pumpkin
lactobacillus
yoghurt
