红枣保健酸奶的工艺配方研究

目的研究以红枣、乳粉、蔗糖为原料,用保加利亚乳杆菌和嗜热链球菌制成的菌种进行发酵,确定红枣保健酸奶的最佳工艺配方。方法红枣经浸泡、预煮制成汁,与还原乳、添加剂、菌种经过一定工艺制成酸奶。结果制作的红枣保健酸奶具有浓郁枣香味,口感细腻柔和。结论以红枣和牛奶为原料制作的红枣保健酸奶营养全面、风味独特、口感细腻,且工艺流程简单、可行。

Study the technicial formula of healthy yogurt of chinese date

Objective This paper has studied the chinese date, milk powder, sugar as raw materials for fermentating by LactobaciUus bulgaricus and Streptococcus thermophilus strains, to determine the most optimal technical formula of healthy yogurt of chinese date. Methods After soaking and precooking, the chinese date was made into yogurt with reduced milk, additives and bacteria strains through a certain process. Results The produced healthy yogurt of chinese date was rich in dates, has a soft and delicate taste. Conclusion The healthy yogurt of chinese date made by chinese date and milk has the characteristics of comprehensive nutrition, unique flavor and soft and delicate taste, the production process has proved simple and feasible.