摘要
以鲜牛乳、南瓜粉为主要原料,辅以一定的辅料,进行乳酸发酵,采用正交实验选择最佳配方。结果表明:以鲜乳为原料,加入1％南瓜粉,接种3％的发酵菌种(Lb:St=1:1)和1.5％的双歧杆茵茵种,在43℃恒温条件下发酵2-3 h,再置于8℃的冰箱中后发酵冷藏10-12 h,所得双歧发酵乳组织均匀,口感细腻,酸甜适度,具有南瓜特有的滋味和芳香,特别适宜于糖尿病患者食用。
Using pumpkin powder as main material, with some supplement, to be fermented by latic acid bateria, the optimum processing technique was determined by orthogonal experiment. The result showed that optimum additive quantities of pumpkin powder was 1 %, the optimum scale of L. bulgaricus to Str. thermophilus is 1: 1(Lb:St= 1:1) , inoculation 3%, and 1.5% of Bifido, fermenting temperature 43℃, and time 2 - 3 hours. The fermented milk beverage was delicious, with uniform tissure and optimum sweetness and sourness. The final product gives a clear, special taste and aromatic of pumpkin, especially edible for diabetic.
出处
《西南科技大学学报》
CAS
2003年第4期65-68,共4页
Journal of Southwest University of Science and Technology
