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发明公开
CN103960359A 一种山葵酸奶及其制备方法 有权 转让

一种山葵酸奶及其制备方法
摘要：
本发明公开了一种山葵酸奶及其制备方法，该酸奶采用先将料液在40～43℃发酵30～50min，再将料液在25～32℃发酵5～7h而制成，所述料液由山葵叶汁液10～15份、脱脂牛奶85～90份、葡萄糖内酯1～3份和甜味剂3～7份组成，发酵剂的接种量为料液的10％～15％。本发明提供的山葵酸奶既具有山葵特有的辛香风味，又具有山葵植物本身具有的营养保健功效。
摘要（英）：

The invention discloses horseradish yoghourt and a preparation method thereof. The yoghourt is prepared by fermenting feed liquid at the temperature of 40-43 DEG C for 30-50 minutes, and fermenting the feed liquid at the temperature of 25-32 DEG C for 5-7 hours, wherein the feed liquid consists of 10-15 parts of horseradish leaf juice, 85-90 parts of skim milk, 1-3 parts of glucose lactone and 3-7 parts of sweetening agent; the inoculum size of a leavening agent is 10-15 percent of the feed liquid. The horseradish yoghourt provided in the invention has peculiar spicy flavor of horseradish and has nutrition and health effects of horseradish plants.

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