凝固型竹笋酸奶的研制.PDF

第34 卷 第3 期 中 南 林 业 科 技 大 学 学 报 Vol. 34 No. 3 2014 年3 月 Journal of Central South University of Forestry Technology Mar. 2014 凝固型竹笋酸奶的研制 陈建华，吴柯豫，唐 静，黄卫文 （中南林业科技大学，湖南 长沙 4 10004 ） 摘 要：以新鲜竹笋、全脂牛奶、白糖为原料，研制凝固型竹笋酸奶。研究了采用水竹笋和毛竹笋的四种提取 原液制备竹笋酸奶的工艺，测定了不同竹笋酸奶的活菌数，并与原味酸牛奶比较。由正交试验确定了水竹笋 （去 渣）酸奶的发酵条件：最佳配比 （质量百分比）：竹笋提取液20%，白糖8%，全脂奶粉 10%，接种量4%，发 酵时间5 h 。以此制成的凝固型水竹笋 （去渣）酸奶营养丰富、清香爽口、色泽良好、风味独特。 关键词：竹笋；竹笋酸奶；发酵酸奶；最佳配比；保加利亚杆菌；嗜热链球菌 中图分类号：S788.1；S795 文献标志码：A 文章编号：1673-923X(2014)03-0127-03 Processing technology of solidified bamboo shoots yoghurt CHEN Jian-hua, WU Ke-yu, TANG Jing, HUANG Wei-wen (Central South University of Forestry and Technology, Changsha 410004, Hunan, China) Abstract: By taking bamboo shoots, whole milk powder, and white sugar as raw materials, the solidified bamboo shoots yoghurt was prepared and the processing technology was discussed. Four kinds of bamboo shoots fluid prepared from water bamboo shoots and Mao bamboo shoots were used to make bamboo shoot yogurt, the living bacteria numbers in different bamboo shoot yoghurt were determined, and compared with that of plain yogurt. It is found by the orthogonal experiments that the optimal fermentation conditions were as follows: bamboo shoots extract fluid 20%, white sugar 8% , whole milk powder 10%, inoculation rate 4%, and fermentation time 5 hour. The results show that the solidified grapes soybean (removed the slag) yoghurt produced with this method had good taste, good color, unique flavor and nutrient-rich. Key words: bamboo shoots; bamboo shoot yoghurt; fermented yoghurt; optimum proportion; Bacillus bulgaricus ; Streptococcus thermophilus 竹笋中脂肪、淀粉含量较低，纤