【摘要】 为研究复合型酸奶的最佳生产配方和制作工艺,研究推广其规模化生产,以胡萝卜、红枣、茉莉花茶和鲜奶为主要原料,使用嗜热性链球菌和保加利亚杆菌按1∶1的比例混合作为发酵剂,分别对原料的添加量、发酵温度、时间等进行试验,研究结果表明:胡萝卜汁添加量为20%,红枣泥添加量为4%,茶叶汁添加量为4%,菌种接种量为3%,发酵温度42℃,发酵时间4h时,能生产出色泽鲜艳,风味最佳,且有一定保健功效的产品。更多还原

【Abstract】 To produce a new type solid yogurt with carrot, red jujube, jasmine tea and fresh milk as the main material, S. thermophilus and L. bulgaricus(1∶1) as fermentation bacterium,the optimum addition of material, fermentation temperature, fermentation time was determined through this test. The results showed the addition of carrot juice was 20%, the addition of red jujube was 4%, the addition of jasmine tea was 4%, S. thermophilus and L. bulgaricus amount was 3%, fermentation temperature was 42 ℃,fermentation time was 4 hours. The product developed was bright in color, with the optimal flavor, and had certain health efficacy.更多还原