黑番茄和菊粉营养强化发酵乳工艺研究

摘要

利用鲜牛奶为原料,添加适量的黑番茄、菊粉和白砂糖,以双歧杆菌、保加利亚乳杆菌和嗜热链球菌作为菌种,对功能性发酵乳进行工艺研究,确定了产品配方和生产工艺.通过产品检测,证明了该种发酵乳含有比普通发酵乳更多的营养成分,具有广阔的市场前景.%Using fresh milk as raw material and adding appropriate amounts of black tomato, inulin and granulated sugar, a functional yogurt was produced by multi-strain fermentation of BiGdobacterium, Lactobacillns bulgaricus and Streptococcus thermophiles. The formula and production technology of this functional yogurt were determined. According to product testing, it was indicated that this yogurt contained more nutritional ingredients than ordinary yogurt, and have broad prospects of market development.