【摘要】 罗汉果营养丰富,有一定的药效保健功能和较高的甜度。经过适当破碎后采用微波法和70℃热水二次浸提得原液,发酵乳酸菌杆、球菌比例1∶4,选用合适的增稠、增粘的复合稳定剂,对配料比例作正交优化,基本按常规操作生产,可取代蔗糖制得搅拌酸奶。其口感、风味、稳定性均取得满意效果,适应了低糖、低热饮食的消费群体的需求;罗汉果还可应用于系列酸乳产品的开发。更多还原

【Abstract】 Siraitia grosvenori was nutrient, sweety which had some medical and healthy function. Siraitia grosvenori crashed extracted by water at microwave and 70℃, and then the crude was obtained. The ratio of fermentation bacillus and coccus was 1∶4, complex stabilizer was chosen, ingredient was optimized by orthogonal design, the whisk yoghout was produced by normal process, which could replace sugar. The taste, flavors and stability of the yoghout were satisfactory. The requests of low energy and low sugar of particular customers were resolved.更多还原