人参超微粉制备及在酸奶应用研究.pdf

Hans Journal of Agricultural Sciences 农业科学, 2017, 7(2), 82-96 Published Online April 2017 in Hans. /journal/hjas /10.12677/hjas.2017.72010 Study on the Preparation of Ultrafine Powder of Ginseng and Effect on the Quality of Yogurt 1 1* 1 2 Yali Yu , Feng Gao , Tiehua Zhang , Yanbo Sun 1 Department of Food Science and Engineering, College of Food science and Engineering, Jilin University, Changchun Jilin 2 Technical and Quality center, Changchun Haoyue Halal Meat Industry Co. Ltd. Chang chun Jilin th th th Received: Apr. 16 , 2017; accepted: Apr. 29 , 2017; published: Apr. 30 , 2017 Abstract The ultrafine powder of ginseng was prepared and its particle size distribution was observed and yogurt was prepared with Ginseng ultra fine powder. The consistency of the particle size distribu- tion of ultrafine ginseng powder was 0.713, and the yield of ginseng polysaccharide and saponin was (22.24 ± 0.03) and (6.89 ± 0.09) mg/l. In yoghurt, the addition of ABY-3 was 0.006%, the addi- tion of ginseng ultra powder fine was 0.7%, and the addition of sugar was 6.5% which determined by response surface experiment. Keywords Ginseng, Ultra Fine Powder, Yogurt 人参超微粉制备及在酸奶应用研究 1 1* 1 2 于亚莉 ，高 峰 ，张铁华，孙研博 1吉林大学，食品科学与工程学院食品科学与工程系，吉林 长春 2 吉林省长春皓月清真肉业股份公司，集团技术质量中心体系管理部，吉林 长春 收稿日期：2017年4月16 日；录用日期：2017年4月29 日；发布日期：2017年4月30 日 *通讯作者。 文章引用: 于亚莉, 高 峰, 张铁华, 孙研博. 人参超微粉制备及在酸奶应用研究[J]. 农业科学, 2017, 7(2): 82-96. /10.12677/hjas.2017.72010 于亚莉 等 摘 要 以人参为原料，制备人参超微粉并观察其微观结构测定其粒径分布，将其应用酸奶中。实验结果表明： 超微人参粉