乳业科学与技术2011，Vol.34Issue(5)：220-223,4.
菊花发酵乳饮料工艺优化
Process Optimization for the Development of a Fermented Milk Beverage of Chrysanthemum Flower Extract
陈钢 1林晓华 1吴克 2简素平 2汪海利2
作者信息
- 1. 南昌大学食品科学与技术国家重点实验室,江西南昌330048
- 2. 江西南科食品有限公司,江西南昌330029
- 折叠
摘要
Abstract
Chrysanthemum flower extract and fresh bovine milk were mainly used as raw materials to develop a novel fermented beverage based on sterilization and subsequent fermentation by inoculated lactic acid bacteria. Employing orthogonal array design, the optimal fermentation medium composition was determined to consist of 20% chrysanthemum flower extract, 8% sucrose and 40% milk and meanwhile, fermentation for 4 h at 42 ℃ and an inoculum size of 3% was found optimal.关键词
菊花/提取液/发酵/稳定性Key words
chrysanthemum/inoculum size/fermentation/stability分类
轻工纺织引用本文复制引用
陈钢,林晓华,吴克,简素平,汪海利..菊花发酵乳饮料工艺优化[J].乳业科学与技术,2011,34(5):220-223,4.
