摘要
以米酒为凝乳剂,以鲜奶为主要原料,添加适量的芦荟,通过单因素试验、正交试验,研制成一种风味独特、营养丰富的发酵型乳饮料。实验结果表明:米酒接种量为7%,蔗糖添加量15%,奶含量30%,复合稳定剂加入量0.2%,芦荟液15%为最佳配方。
The drink was produced by processing aloe and milk. The yogurt was fermented by rice-wine in the drink. Based on the individual factor text and orthogonal text and sensual evaluation design result, the optimum compositions and precriptions were determined. Thus a kind of yogurt drink with idiographic flavor and rich nutrition were produced. The results showed： inoculation-count of rice-wine7%, yogurt 30%, juice of aloe 15%, sugar 15% and complex stabilizer 0.2%.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2008年第1期383-386,共4页
Food Science
