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《现代农业研究》[ISSN:1006-6977/CN:61-1281/TN]

卷:

期数:

2017年06期

页码:

7

栏目:

7

出版日期:

2017-07-04

文章信息/Info

作者:

兰文峰

吉林农业科技学院食品工程学院

关键词:

野玫瑰花; 凝固型; 发酵工艺; 酸乳

Keywords:

Wild roses;  The type of solidification;  Fermentation technology;  yogurt

摘要:

本文以野玫瑰花、鲜牛乳为主要原料，进行凝固型夜玫瑰花酸乳的研究。经过单因素和正交验确定野玫瑰花酸乳的最佳发酵条件。 实验结果表明：野玫瑰花与水的比例为1:4 进行煮制，过滤后得到野玫瑰花汁。野玫瑰花汁用量为6%，然后与83.35g 的鲜牛乳混合，白砂糖的用 量为7%，稳定剂的用量为0.15%，最后接入3.5%的原味酸乳。在温度为42℃条件下进行发酵4h。研制出的野玫瑰花酸乳成品具有乳酸菌发酵 的特有风味与野玫瑰花的清香的味道，组织状态均匀，色泽呈现淡淡的红褐色，口感细腻，酸甜适中。使该产品具有较高的市场推广价值，同时 也为酸乳制品行业增添了一种新产品。

Abstract:

In this paper, the study of the curd type nocturnal rose acid milk was studied with wild roses and fresh milk as the main raw materials. The optimum fermentation conditions were determined by single factor and positive test. The experiment results showed that the ratio of wild rose to water was 1:4, and the juice of wild rose was obtained after filtration. The amount of wild rose juice was 6 %, then mixed with 83.35 g of fresh milk, the amount of white sugar was 7 %, the dosage of stabilizer was 0.15 %, and finally 3 % of the raw acid milk was added. Under the condition of the temperature of 42 ℃ for 4 h fermentation. Developed the wild roses acid milk product has special flavor of lactic acid bacteria fermentation and the smell of wild rose fragrance, uniform organization state, color rendering light red-brown, delicate taste, sweet and sour moderate. The product has a high market value and also adds a new product to the sour dairy in? dustry.

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更新日期/Last Update: 2017-07-04