期刊 发酵型海南野生蜂蜜酸奶的工艺探讨  被引量:5

Study on the Ferment Technic of Hainan Ferine Honey Yoehourt

作  者:杨东升[1] 罗先群[1] 刘月园[1] 

机构地区:[1]海南大学理工学院生物工程系

出  处:《化学与生物工程》2005年第11期42-44,共3页Chemistry & Bioengineering

Study on the Ferment Technic of Hainan Ferine Honey Yoehourt

基  金:海南大学科研基金项目

摘  要:以脱脂奶粉为原料,添加适量的海南野生蜂蜜,加入乳酸菌发酵而制成蜂蜜酸奶。从发酵时间、发酵温度、 接种量及蜂蜜浓度等方面研究蜂蜜酸奶的制作条件,以正交法优选蜂蜜酸奶制作的适宜工艺条件为:发酵时间为6 h、发 酵温度为42℃、接种量为4%、蜂蜜浓度为8%。产品的感官及理化分析结果表明把蜂蜜添加到原料乳中进行发酵可生 产出高品质的酸奶制品。

The yoghourt was developed through the fermentation of milk added with Hainan ferine honey and lactobacillus on mature technology of yoghourt. Factors influencing the quality of the honey yoghourt were studied. Orthogonal test showed the optimum conditions as follow.the fermentation time was 6 hours, the temperature was 42℃ ,the inoculation was 4% and the proportion of honey to milk was 8℃. The results of sensory,chemical and physical analysis showed that a better quality would be gained when the honey was added during a process of yoghourt fermentation in an appropriate way.

关 键 词:野生蜂蜜 酸奶 发酵工艺 

ferine honey  yoghourt   ferment technic 

分 类 号:TS252.54[轻工技术与工程—农产品加工及贮藏工程]

 

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