摘要
对五味子酸奶的加工工艺进行了初步探讨，以鲜牛乳和五味子果浆为主要原料，添加白砂糖，经杀菌、接种保加利亚乳杆菌和嗜热链球菌为发酵剂，采用5因素4水平L16（4^5）正交试验法设定工艺参数。结果表明：五味子果浆：牛奶1：7混合（体积比），白砂糖的添加量为8％，接种量4％，在43℃条件下发酵4h，即可得到品质优良的五味子酸奶。
The study on processing of Schizandra chinensis yogurt was introduced. Fresh milk, Schizandra chinensis, sucrose and lactobcillus were used in the experiments as materials. With the orthogonal experiment L16 （4^5）, the optimum fermentation conditions were screened out. The resuits show： after mingling the juice of Schizandra chinensis and milk in proportion 1 ： 7（v/v）, adding 8% sucrose and 4% inoculant, under 43℃, the best quality Schizandra chinensis yoghurt can be obtained after fermenting 4 hours.
出处
《食品工业》
北大核心
2006年第6期45-47,共3页
The Food Industry
关键词
五味子
酸奶
正交试验
Schizandra Chinensis
yoghurt
orthogonal experiment
