巴旦杏乳酸发酵酸乳的研制

食品科学 ›› 2008, Vol. 29 ›› Issue (2): 497-499.

巴旦杏乳酸发酵酸乳的研制

熊素英, 朱丽霞, 张娜

塔里木大学农业工程学院；塔里木大学农业工程学院新疆阿拉尔843300；新疆阿拉尔843300；

出版日期:2008-02-15 发布日期:2011-08-24

Study on Preparation Amygdalus communis L. Yogurt with Lactic Fermentation

XIONG Su-Ying, ZHU Li-Xia, ZHANG Na

College of Agriculture Engineering, Tarim University, Alar 843300, China

Online:2008-02-15 Published:2011-08-24

摘要/Abstract

摘要： 以纯巴旦杏乳为原料生产酸奶,对菌种的适应性、复配乳化稳定剂的选用及发酵条件等进行了研究,确定最适稳定条件为:羧甲基纤维素钠、蔗糖酯0.06%、单甘酯0.06%、果胶0.1%;乳糖3%有利于菌种的生长,提高发酵品的品质;最适发酵条件为:发酵剂3.5%、蔗糖7%、杏乳浓度9%,发酵时间5h,终点酸度90～100°T。产品组织状态及风味都较好。

Abstract: Processing of Amygdalus communis L. yogurt and the effects of some factors such as adaptability of bacteria, choices of stabilizer-emulsifier, fermenting condition etc were studied in this research. The results showed that the optimal stabilizing conditions are CMC-Na 0.15%, SE 0.06%, GMS 0.06%, pectin 0.1%;lactose 3% can promote strain growth and enhance the quality of product;the optimal fermenting conditions are fermentation agent 3.5%, sucrose 7%, concentration of almond milk 9% fermenting time 5 h, and acid 90～100°T. The product is good in flavor, stability and nutrient.

Key words: Amygdalus communis L., yogurt, stability, adaptability, fermenting condition

熊素英, 朱丽霞, 张娜. 巴旦杏乳酸发酵酸乳的研制[J]. 食品科学, 2008, 29(2): 497-499.

XIONG Su-Ying, ZHU Li-Xia, ZHANG Na. Study on Preparation Amygdalus communis L. Yogurt with Lactic Fermentation[J]. FOOD SCIENCE, 2008, 29(2): 497-499.