摘要
本文对具有营养保健功能的无糖甘草酸奶的工艺研究及质量控制进行了初步探讨。结果表明:以甘草为原料,用0.05%VC+0.1%柠檬酸作为护色剂,可制得色泽洁白,质量良好的甘草汁。采用甘草汁:鲜牛奶=3:7的原料配比,阿斯巴甜0.05%,葡萄糖酸钙2%、食用氯化钙0.012%,用蒙牛B00301710701菌种作为发酵剂进行发酵,接种量3%,发酵温度42℃,发酵时间5h等工艺条件,可制得品质风味优良的无糖甘草酸奶。
The paper have carried on the preliminary discussion to the craft research and quality control with diet licorice root yoghurt of the health care function of nutrition. The result shows ： Regard licorice root as raw materials, use 0.05%VC and 0.1% citric acid as protecting pharmaceutical of color, can make the pure white licorice root juice with good quality. Adopt the licorice root juice： Fresh milk =3：7 raw materials matchings, append 0.05% aspartame, 2% glucose and sour calcium ,and 0.012% edible chlorine calcium. The zymogen of Mengniu B00301710701 bacterium ferment the raw materrials, appending amount is 3%, ferment temperature is 42 ℃, fermented time 5h etc. process conditions, the diet licorice root yoghurt with fine quality and flavor can be made.
出处
《山东食品发酵》
2008年第3期22-26,共5页
Shandong Food Ferment
关键词
酸奶
甘草
工艺研究
Yoghurt
Licorice root
Craft research
