野生榛子复合蛋白酸乳饮料的研制

摘要

The fermentation processing of hazelnut protein compound yogurt beverage made from hazelnut and fresh milk was studied by single factors tests and orthogonal tests. Taking milk amount as standards , the optimal fermentation procssing was as follows:starter culture 4%, including Bifidobacteria, Lactobacillus Bulgaricus and S.thermophilus, hazelnut seriflux 30%, sugar 9%. After 3.5 h fermented, the product was rich in nutrition and good flavor.%以鲜牛奶和野生榛仁乳为主要原料，通过单因素试验和正交试验研究开发新型蛋白酸乳饮料制品。试验结果表明，以牛乳质量为计算基准，添加其质量4%的双歧杆菌、保加利亚乳杆菌和嗜热链球菌混合发酵剂，30%打浆后的榛仁浆液，9%的绵白糖，发酵3.5 h后可制得质味俱佳的榛仁蛋白饮料。