食品与发酵工业2009，Vol.35Issue(11)：193-196,4.
凝固型刺梨百合酸乳的生产工艺
Study on Processing Technology of Solidifying Thorn Pear-Lily Yoghurt
摘要
Abstract
Using Lily powder and milk powder as raw materials and adding appropriate thorn pear juice,fermented with Lactobacillus bulgaricus and Streptococcus,a new kind of solidifying yoghurt was developed.The lily juice was produced using enzymatic hydrolysis method.The optimum enzymatic parameters were 5% α-amylase at 75℃ for 52 min.The optimum of materials mixed are shown as follows:the ratio of Lily liquid to milk 2:8,thorn pear juice 10%,and sucrose 5%.The most suitable fermented conditions are obtained as following:fermentation temperature 42 ℃,fermentation time 6 h,and inoculums 3%.The product obtained has a mild taste and unique flavor.关键词
刺梨汁/百合粉/凝固型酸乳/生产工艺Key words
waxy corn/OSA modified starch/paste propertiesthorn pear juice/lily powder/solidifying yoghurt/processing technology分类
轻工纺织引用本文复制引用
黄群,麻成金,姚茂君,余佶,曹颖..凝固型刺梨百合酸乳的生产工艺[J].食品与发酵工业,2009,35(11):193-196,4.基金项目
植物资源保护与利用湖南省高校重点实验室开放基金项目 （）
