摘要
以新鲜山药、新鲜芦荟和脱脂粉为原料,用保加利亚乳杆菌和嗜热链球菌以1:1混合菌种作为发酵剂,制得集山药、芦荟和酸乳的营养保健功能于一体的新型保健乳制品.最佳工艺配方为山药添加量为6%,芦荟添加量为6%,白砂糖添加量为7%;接种量3.5%;发酵温度42℃,主发酵时间5h;添加黄原胶0.2%,羧甲基纤维素0.15%,瓜尔豆胶0.25%可保证制品有良好的组织状态和稳定性.
The functional yogurt mixed with yam - aloe pulp was development, which was made from fresh yam, fresh aloe and shimmed milk powder fermented by Lactobacillus delbruechii ssp. bulgaricus and Streptococcus salivarius subsp, thermophilus, the ratio was 1 ： 1. The optimum condition was the content of yam pulp and aloe pulp was 6%, the content of sugar was 7%, the inoculation quantity of lactobacillus was 3.5%, fermented temperature was 42℃, fermented time was 5h. It could improve the framework and stabilization adding the xanthan, CMC -Na, guar gum, the content was 0.20% gum, 0. 15% and 0.25% respectively.
出处
《通化师范学院学报》
2009年第8期38-40,共3页
Journal of Tonghua Normal University
关键词
山药
芦荟
酸乳
配方设计
优化
yam
aloe
yogurt
prescription design
optimization
