期刊论文

中文

武汉轻工大学学报

2095-7386

2002

3

9-11

10.3969/j.issn.1009-4881.2002.03.004

本校为第一机构

对枸杞酸奶的保健功能及加工工艺进行了初步探讨.结果表明:枸杞浆与牛奶按1∶10的比例混合,加入8%蔗糖,接入3%保加利亚乳杆菌(L.bulgaricus)与嗜热链球菌(St.theromophilus)比例为1∶1的发酵剂,在42 ℃条件下发酵5 h,可得枸杞酸奶.

This paper introduces the health protection functions and processing technology of medlar acidophilus milk.The procedure is recommended as follows:mix medlar plasm with fresh milk at the proportion of 1∶10,add 8%sucrose ,inoculate 3% fermentative leavening containing the admixture of Bulgaria lactic acid bacillus (L.bulgaricus) and hot addicted streptococci(St.theromophilus)at the proportion of 1:1. After 5 hour's fermentation, under the temperat...