摘要
以菊花、蜂蜜和牛奶为主要原料研制菊花蜂蜜保健酸奶,通过对菊花蜂蜜酸奶发酵特性的研究,发现菊花提取液、蜂蜜对酸奶发酵有显著的抑制作用。结果表明,采用料液比1∶30(质量比),浸提温度90℃,浸提时间0.5 h所得的菊花提取液,酸奶发酵时添加量应小于15%;蜂蜜添加量应小于10%,并且不同品种蜂蜜对酸奶发酵抑制作用不同;DVS菌种加量0.01%(均为质量分数),发酵时间6 h。
The chrysanthemum honey heathy yoghurt has been developed by using chrysanthemum, honey and milk as main raw materials, the study on fermentation characteristics of chrsanthemum honey yoghurt found that chrysanthemum extract and honey have outstanding inhibition for yogurt fermented. The result showed： the chrysanthemum extract that was extracted at 90 ℃ in water for 0.5 h, the ratio of chrysanthemum and water was 1：30, the adding dose should be less than 15 % in yogurt fermentation; the adding dose of honey should be less than 10 %, and the different inhibition of varieties of honey on yogurt fermentation;inoculums（DVS） concentration was 0.01%（all mass fractions）, and the fermentation time was 6 h.
出处
《食品研究与开发》
CAS
北大核心
2010年第12期125-128,共4页
Food Research and Development
关键词
菊花
蜂蜜
酸奶
保健功能
研制
chrysanthemum
honey
yoghurt
health function
development
