摘要
以佛手瓜、牛奶为原料,对生产佛手瓜酸奶的工艺技术进行了研究。通过单因素和正交试验确定最佳生产工艺参数。结果表明:佛手瓜汁与牛奶的配比为3:7(体积比),接种量为4%,加糖量为8%(均为质量分数)和适量乳化稳定剂,在42℃发酵4h,然后在5℃条件下后熟24h,可制得风味良好、口感细腻、气味芳香的的佛手瓜酸奶。
Take the Sechium edule Swartz, the milk as raw materials, to produced the Sechium edule Swartz yogurt the processing technology to conduct the research. Through single factor and orthogonal test determination best technique of production parameter. The result indicated： Sechium edule Swartz juice and the milk allocated proportion is 3：7, the vaccination quantity is 4%, sweetens the quantity is 8% and the right amount emulsified stabilizer, in 42 ℃ ferments 4 h, then under 5 ℃ the condition additional ripening 24 h, may make results in the flavor to be good, the feeling in the mouth is exquisite, smell fragrant Sechium edule Swartz yogurt.
出处
《中国乳品工业》
CAS
北大核心
2009年第5期58-60,共3页
China Dairy Industry
关键词
佛手瓜
酸奶
工艺参数
sechium edule Swartz
yogurt
technological paramete
