摘要
以林蛙油干品和鲜牛奶为主要原料、保加利亚乳杆菌和嗜热链球菌为发酵菌种制备出一种凝固型林蛙油营养酸奶,并对其贮藏稳定性进行了研究。结果表明:林蛙油干品添加量0.5%、脱脂乳粉添加量5.5%、蔗糖添加量6%可得到口感细腻,风味宜人的林蛙油酸奶;贮藏期内林蛙油营养酸奶保持着良好的理化及微生物指标:乳酸菌总数达到106cfu/g以上,pH最低至4.25,酸度最高至97.78°T,持水力保持在69%以上,粘度在2周后有所下降,硬度有一定程度增强。
A nutrient set-yogurt containing Oviductus ranae,using drying Oviductus ranae and fresh milk as main matieral and Lactobacillus bulgaricus and Streptococcus thermophilus as starter culture,was produced and researched the storage stability. The optimum prescription of Nutrient set-yogurt containing Oviductus ranae amount was that drying Oviductus ranae,skim milk powder and sucrose were 0.5%,5.5% and 6%. And during the storage,the yogurt kept nice physicochemical and microbiological points. Total number of Lactobacillus were more than 106cfu/g,the lowest pH was 4.25,titration acid went up to 97.78°T,holding water capability kept higher than 69%,the viscosity had been increasing until two weeks later and hardness had a certain enhanced.
出处
《食品工业科技》
CAS
CSCD
北大核心
2014年第2期179-182,共4页
Science and Technology of Food Industry
基金
吉林省科学技术厅(20125066)
关键词
林蛙油
营养
酸奶
配方优化
贮藏期
Oviductus ranae
nutrition
set-yogurt
formula optimization
storage
