荷叶山楂酸奶的配方研究
Study on the Formula of Lotus Leaf Haw Yoghurt
孙敏1
作者信息
摘要
[目的]筛选出品质较好的荷叶山楂酸奶配方.[方法]在酸奶中加入荷叶汁和山楂汁,开发兼具荷叶山楂保健功能的酸奶,通过单因素和正交试验确定酸奶的最优配方.[结果]试验得出荷叶山楂酸奶最佳配方为荷叶汁添加量70 mL/L,山楂汁添加量60 mL/L,接种量4%,木糖醇添加量100 g/L,此时的酸奶感官品质最佳.[结论]经测定,酸奶的各项理化指标和微生物指标符合国家标准,可为保健酸奶的开发提供新思路.
Abstract
[Objective]To select the better quality of lotus leaf hawthorn yogurt. [Method]The lotus leaf juice and hawthorn juice were added in-to the yogurt, and the yogurt with the function of lotus leaf and hawthorn was developed. The optimum formula of yogurt was determined by single factor and orthogonal test. [Result]The optimum formula of lotus leaf Hawthorn yogurt was 70 mL/L of lotus leaf juice, 60 mL/L of hawthorn juice, 4% inoculation amount and 100 g/L xylitol addition. The sensory quality of yogurt was the best. [Conclusion]The physical and chemical indexes and microbial indexes of yogurt meet the national standards, and provide new ideas for the development of health yogurt.
关键词
荷叶/山楂/木糖醇/正交试验Key words
Lotus leaf/Hawthorn/Xylitol/Orthogonal test引用本文复制引用
基金项目
上海城建职业学院2017年教科研项目(cjjkyy201712)
出版年
2017
国家科技期刊平台
NSTL
维普
万方数据