摘要
以山药、花粉、牛奶为原料制备花粉山药酸奶的工艺工程。通过对比研究、正交试验、极差分析等方法,研究了凝固型山药花粉酸奶的最佳配方即花粉的添加量0.5%,山药汁的添加量35%,蜂蜜的添加量1.3%,稳定剂的添加量0.6%。该产品营养丰富,具有一定的保健功能。
The process of making peony pollen-yam yogurt was designed. By comparative test, orthogonal test and range analysis, the optimal formula of pollen set yoghourt was determined as： the content of pollen 0.5%, yam 35%, honey 1.3% and stabilizer 0.6%. The product was health with high nutrition.
出处
《中国酿造》
CAS
北大核心
2008年第2期92-94,共3页
China Brewing
