菊粉保健酸奶的研制

被引：9

作者：

于伟

机构：

[1] 黑龙江省农产品加工工程技术研究中心

来源：

乳业科学与技术 | 2012年 / 04期

关键词：

酸奶; 保健; 菊粉; 加工工艺; 感官评定;

D O I：

10.15922/j.cnki.jdst.2012.04.006

中图分类号：

TS252.54 [发酵乳制品];

学科分类号：

082203 ;

摘要：

菊粉是由D-呋喃果糖以β-2,1-糖苷键连接的多聚果糖,具有改善人体的脂肪代谢,提高矿物质吸收等生理活性。本实验以菊粉为原料,以木糖醇为甜味剂,通过单因素试验和正交试验对菊粉功能性酸奶进行研制。得到的最佳配方为菊粉6%、甜味剂8%、发酵剂2.0%、发酵时间2h。

引用

页码：7 / 10

页数：4

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