麥胚百香果發(fā)酵乳的研制

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DOI：10.3969/j.issn.1000-9973.2025.05.008

中圖分類號：TS252.54 文獻標志碼：A 文章編號：1000-9973（2025）05-0055-07

Development of Fermented Milk of Wheat Germ and Passion Fruit

ZHANG Ying1，SHANG Ji- ?xu1 ，SHANG Meng-hui1，NING Chen- HUANG Ji-hong1，2，3， LIAO Ai-mei1，4*

（1.College of Biological Engineering，Henan University of Technology，Zhengzhou 45oool，China;

2. College of Agriculture， Henan University， Zhengzhou 45O046， China; 3. College of Food and Pharmacy，Xuchang University，Xuchang 46looo，China；4.Food Laboratory of Zhongyuan，Luohe 4623O0，China）

Abstract： In order to develop fermented milk with healthy functions and unique taste，wheat germ and passion fruit are used as the main raw materials to produce fermented milk. By measuring some characteristic indexes offermented milk added with diferent strains and saccharides，the types of strains and saccharides are determined，and then the optimal formula of fermented milk of wheat germ and passon fruit is studied by single factor experiment and response surface experiment. The experimental results show that the optimal strain combination is Lactobacillus plantarum ? Lactobacillus acidophilus σ： Lactobacillus paracasei of 1：1：1 ， the optimal added saccharide is inulin，and the optimal formula of fermented milk of wheat germ and passion fruit is passion fruit addition amount of 10% ，wheat germ addition amount of 2% ， inulin addition amount of 6% ，and Lactobacillus inoculation amount of 3% . Compared with raw milk and common fermented milk， the fermented milk of wheat germ and passion fruit made with this formula has moderate sweetness and sourness，and a rich and layered taste，it regulates the taste of raw material milk，has flavoring effect，and has a certain viscosity，light yellow color，uniform texture and delicate tissue.

Key words：wheat germ;passion fruit；fermented milk；process formula

百香果含有豐富的維生素、礦物質(zhì)和氨基酸等，能改善胃腸功能、預防癌變、延緩衰老[1]。（剩余11470字）