摘要
利用现代理化分析,如测定酸度、黏度、持水力等,结合传统感官分析,评价产品的品质,通过正交法优选出产品的最佳发酵工艺参数和配方,为工业化生产提供依据。结果表明,当蔗糖添加量为6%,菌种添加量为0.03g/L,发酵温度为44℃,发酵时间为6h时,可生产出气味纯正,酸甜可口的酸奶。
The modern physical and chemical analysis,such as the determination of acidity,viscosity,water holding capacity and so on,combined with the traditional sensory analysis,were used to evaluated the quality of yogurt,the study provided the basis of commercial production.The best fermentation process parameters and formulations were determined through orthogonal experiment.The optimum technology were as follows ： sucrose 6 %,bacteria,adding 0.03 g/L,fermentation temperature 44 ℃,fermentation times 6 h.Under this condition,can produce a smell of pure,sweet and sour taste of yogurt.
出处
《食品研究与开发》
CAS
北大核心
2010年第6期101-103,共3页
Food Research and Development
关键词
理化分析
感官分析
酸奶
生产工艺
physical and chemical analysis
sensory analysis
yogurt
production process
