期刊论文

Formula Screening of a Functional Food Huangjing Shanzha Yoghurt

中文

湖南中医药大学学报

1674-070X

2017

37

3

271-274

10.3969/j.issn.1674-070X.2017.03.010

湖南省教育厅创新平台基金资助（12K083）； 湖南中医药大学中医诊断学国家重点学科开放基金资助（2015ZYZD25）；

本校为第一机构

目的 探索一款以黄精、山楂、牛奶为主要原料的酸奶配方.方法 通过正交设计及感觉评分研究白糖、奶粉、黄精药液、山楂药液对酸奶成品色、香、味、组织状态的影响.结果 黄精山楂酸奶以奶粉180 g/L,山楂药液(0.6 g生药/mL)50 mL/L,黄精药液(0.6 g生药/mL)100 mL/L,白糖80 g/L作为配方,酸奶成品色泽、口感、风味较佳.质量分析显示黄精山楂酸奶脂肪含量3.2%,非脂乳固体8.3%,蛋白质3.2%,酸度78°T,乳酸菌群1.3×106 CFU/mL,大肠菌群5 MPN/mL,致病菌(沙门氏菌、金黄色葡萄球菌)未检出.感官特性、微生物指标和理化指标都符合国家标准GB19302-2010《发酵乳》的相关规定.结论 黄精山楂酸奶的制备具有可行...

Objective To explore a yoghurt with rhizoma polygonati (Huangjing), hawthorn (Shangzha) and milk as the main raw material. Methods Through orthogonal design and sensory evaluation, the effects of sugar, milk powder, Huangjing and Shanzha on the color, flavor, taste and organizational status of yogurt were studied. Results Huangjing Shanzha yoghurt shows better color, flavor and taste with milk powder 180 g / L, Shanzha liquor (0.6 g crude drug / mL) 50mL/L, Huangjing liquor (0.6 g crude drug / ml) 100 mL / L, sugar 80 g/L as a formula. The resu...