摘要
该研究以小麦麸皮膳食纤维和优质复原乳为主要原料,经乳酸发酵制备一种新型保健酸奶。以产品感官质量和稳定性为评价指标,通过单因素实验,初步确定小麦麸皮膳食纤维保健型酸奶主要原料最佳配比为:奶粉12%,小麦麸皮膳食纤维1%～2%,白砂糖6%,稳定剂淀粉0.5%(或明胶0.5%),草莓香精0.01‰;发酵接种量为3.5%。
A new yoghurt drink was studied and produced by lactic acid fermentation with the main materials wheat bran dietary fiber and reconstituted milk. The conditions of production for yoghurt were primaryly found as following： concentration of powdered milk 12%, concentration of wheat bran dietary fiber 1 ～2%, concentration of sugar 6%, concentration of starch 0.5% or glutin 0.5% as stabilizer, concentration of strawberry essence 0.01‰ and inoculum.
出处
《粮食与油脂》
北大核心
2009年第5期22-24,共3页
Cereals & Oils
关键词
小麦麸皮
膳食纤维
酸奶
乳酸发酵
wheat bran
dietary fiber
yoghurt
lactic acid fermentation
