| 南瓜酸奶的研制 |
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| 引用本文： | 杜传来.南瓜酸奶的研制[J].安徽科技学院学报,1999(2). |
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| 作者姓名： | 杜传来 |
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| 作者单位： | 安徽农业技术师范学院加工系 |
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| 摘 要： | 以南瓜、牛乳为原料，进行乳酸发酵而制得的一种发酵保健饮料。确定了加工工艺参数，筛选出最优组合。试验结果表明，牛奶中加入２０％南瓜汁，７％蔗糖，４％混合发酵剂保加利亚乳杆菌和嗜热链球菌（１∶１）进行培养，在４２℃发酵４小时，产品风味与普通酸奶相似。
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| 关 键 词： | 南瓜 酸奶 保加利亚乳杆菌 嗜热乳酸链球菌 |
Trialmanufacture on Milk and Pumpkin Based Yoghurt |
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| Du Chuanlai.Trialmanufacture on Milk and Pumpkin Based Yoghurt[J].Journal of Anhui Science and Technology University,1999(2). |
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| Authors: | Du Chuanlai |
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| Abstract: | The article introduced a fermented healthcare beverage made of pumpkin and milk through the fermentation of lactic acid.The parameters of processing technique were determined and the optimal process condition was recommended.The results showed that the milk added with 20% pumpkin juice,7% sugar,is inoculated with 11 of L.B.and S.T.mixed starter culture and fermented 4h at 42.The favour of product is similar to common yoghurt. |
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| Keywords: | PumpkinYoghurtL bulgaricusS theromophilus |
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