【摘要】 以桑葚、脱脂乳为原料,白砂糖、稳定剂等为辅料,采用驯化的保加利亚乳杆菌和嗜热链球菌进行发酵研制酸奶。实验表明最佳配方是白砂糖4%,桑葚:奶=1:7,接种量8%,明胶0.25%;采用0.20%抗坏血酸护色,83℃、30min杀菌条件,于42℃发酵240min可以制得营养丰富,气味纯正,酸甜可口,具有保健功能的凝固型桑葚酸奶。更多还原

【Abstract】 The mulberry yoghurt is obtained through the processes of allocating,with mulberry,skim milk as main materials,sugar and stabilizer as auxiliary materials,and fermenting with Lactobacillus and Streptococcus therphilus which have acclimated.Through the perpendicular test,the best recipe of product was mulberry juice:skim milk 1:7,sugar 4 %,inoculums size 8 %,gelatin 0.25 % and color fixative was 0.20 % ascorbic acid,and sterilization and fermentation conditions were 83 ℃ 30 min and 42 ℃ 240 min.The new yoghurt has rich nutrition,proper acid and sugar and it is a health and function food.更多还原