摘要
以鲜牛奶、黄花菜（Hemerocallis citrina Baroni）和蜂蜜为主要原料,通过单因素及正交试验确定黄花菜蜂蜜酸奶的生产工艺及配方。结果表明,在鲜牛奶中添加0.3%的CMC-Na、8%的蜂蜜、8%的黄花菜汁、接种3%的保加利亚乳杆菌和嗜热链球菌（1∶1）,42℃下发酵至滴定酸度为70°T后,于1-5℃冷藏12h,可以制得口感细腻、营养丰富的酸奶。
Taking fresh milk, Hemeroccdlis citrina Baroni and honey as materials, the recipe and production process of daylily and honey yoghurt was studied with a single-factor and orthogonal experiment. The results showed that adding 0.3% CMC-Na ,8% of honey and 8% daylily juice, vaccinating 3% of Bulgaria bacillus and streptococcus thermophilus （1：1） into fresh milk, the acidity of titration was 70°T acidity at 42 ℃, keeping it in cold storage at 1-5 ℃ for 12 h, the yogurt had abundant nutrition and a good flavor.
出处
《湖北农业科学》
2015年第6期1437-1439,F0003,共4页
Hubei Agricultural Sciences
基金
吉林农业科技学院重点学科培育项目(吉农院合字2013第X039号)
