摘要
对具有营养保健功能的无糖葛根酸奶的加工工艺进行了初步探讨。结果表明:以鲜葛根为原料,用0.05%VC+0.1%柠檬酸作为护色剂,可制得色泽洁白,质量良好的葛根汁;采用葛根汁:鲜牛奶=3:7的原料配比,阿斯巴甜0.05%,明胶0.15%,将保加利亚乳杆菌和嗜热链球菌以1:1混合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,可得到品质风味优良的无糖葛根酸奶。
Preliminary investigation on processing technology of no sugar Puerariae Radix yoghurt with nutritional and healthyfunctions was reported. The results showed that good quality and white Puerariae Radix juice could be produced by using 0.05%VC+0.1%CA as color protecting agents. Good quality and tasteful Puerariae Radix yoghurt without sugar could be obtained byadopting following conditions: raw materials ratio of Puerariae Radix juice and fresh milk as 3:7, and addition of Aspartame0.05%, gelatin 0.15%, fermentation agent of 1:1 mixture of L.bulgaricus and St.thermophilus with inoculation of 3%, fermentationtemperature 42℃ and fermentation time 5h.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2004年第5期119-122,共4页
Food Science
基金
广东省科技计划项目(C20614)
