摘要
以牛奶为主要原料，添加红甜菜汁等辅料，以保加利亚乳杆菌和嗜热链球菌为发酵剂，以白砂糖为调味剂，通过单因素试验及k（34）正交试验确定出最佳工艺流程及工艺参数为：牛奶（100mL）和白糖（8p→灭菌（12℃，5s）→接A．5％的发酵剂→42℃恒温发酵（5h）→加入4％的红甜菜汁→后发酵（0℃～5℃，24h）。此产品不仅保留了酸奶风味清新、酸甜可口的特点，在0℃～5℃时的货架期为20d左右。
Milk was used as the main ingredient, the red beet juice as the supplementary materials, the Lactobacillus bulgarian and Streptococcus ther- mophilus as the hametz, and the white granulated sugar as the flavoring agent to produce new type red beet yoghurt. And its process flow and techno- logical parameter were optimized by L9 （34） orthogonal tests and single factor experiments. The specific materials and process flow are as follows： Milk （100 ml） and white sugar （8 g） → antiseptic （121℃, 5 s） → add 5% hametz → 42℃ fermentation under constant temperature （5 h） → add 4 % red beet juice→ after fermentation （0~5℃, 24 h）. This product retains the yogurt＇s flavor characteristics of being sour and sweet. Adding the red beet juice makes the yoghurt having a delicate fragrance. This new-type red beet yoghurt contains lots of nutrient substance, which helps strengthen the human body immunity. Therefore, it is a type of multifunction yoghurt and its shelf life is 20 d when the temperature ranges from 0℃ to 5℃.
出处
《中国酿造》
CAS
北大核心
2010年第5期170-173,共4页
China Brewing
基金
唐山市科技局课题(08110203d)
河北理工大学科学研究基金项目(z0812)
关键词
红甜菜
酸奶
单因素试验
正交试验
red beet
yoghurt
single factor experimentation
orthogonal trials
