摘要
以胡萝卜花生仁为主要原料，经加工处理、调配后进行乳酸发酵，通过正交试验确定其最适的工艺条件。结果表明：当花生乳：胡萝卜汁为2：1，奶粉用量为2％，糖用量为12％，固形物：水为1：9，接种量为2％，前发酵温度为30℃或35℃，前发酵时间为10～12h或8～10h时，所制得胡萝卜花生乳发酵酸奶的凝乳状态、口感、色泽、风味最好。
Preparing with major materials of carrot and peanut,the fermented lactic yoghurt afterprocessing and compounding,its optimum technical condition is determined by orthogonal test. Itshows that when the used proportion,respectively, between peanut milk and carrot juice is two toone, solids and water is one to nine, and other consumption are milk powder 2%, sugar 12%,fore fermentation temperature is 30'C or 35C and time is 10- 12 h or 8~ 12 h the satified fermented yoghurt would be available with the best tastes, colorness and flavor.
出处
《湛江海洋大学学报》
CAS
1998年第1期44-48,共5页
Journal of Zhanjiang Ocean University
关键词
胡萝卜
花生乳
接种
发酵
工艺
酸乳
Carrot juice
Peanut milk
Inoculate
Fermentation
Technology
