摘要
通过单因素和正交试验对芦荟汁酸奶的配方和发酵工艺条件进行优化，并对产品质量作出评价。研究表明，芦荟汁酸奶的最佳配方为：在浓度为12%的脱脂奶粉中，芦荟汁添加量为5％，白砂糖添加量为8％，同时加入1．1％的β-环状糊精，0．2％～0．5％的维生素C；优化的发酵工艺条件为温度42℃，时间5h。在此工艺条件下制备的芦荟酸奶具有感官品质佳、稳定性好和营养丰富等特点。
The formula of materials and the technical conditions of fermentation of aloe yoghurt are optimized by single and orthogonal experiments. The quality of product is evaluated. It is proved that the optimum formula is 5 % aloe juice, 1.1% β - CD, 0.2 % -- 0.5 % vitamin C and 8 % sugar in 12% skimmed milk powder and the best condition of fermentation technics is 42 ℃, 5 h. The product is proved to be in good sensory quality, stabilization and very nutritional.
出处
《粮食与食品工业》
2006年第3期32-35,共4页
Cereal & Food Industry
关键词
芦荟汁
酸奶
配方
发酵工艺
aloe juice
yoghurt
formula
fermentation technology
