摘要
为开发兼具营养与保健价值的新型酸乳制品,对搅拌型果料酸奶的制作工艺进行优化。结果表明,最佳工艺条件为复合稳定剂添加量0.25%、白砂糖12%、猕猴桃浓缩汁12%、发酵时间4.5 h。在此条件下,所得产品稳定性好、口感爽滑细腻、酸甜适中,蛋白质含量、脂肪含量、非脂乳固体含量及酸度等指标均符合国家质量标准,所含活乳酸菌菌数达2.54×108个/mL。
The processing technology of churning yoghurt with kiwi fruit juice was optimized to develop new yoghurt with nutrition and healthy function.The results show that the optimum processing technology includes 0.25% compound stabilizer（0.20% gelatin,0.05% pectin）,12% white granulated sugar,12% kiwi fruit juice,and 4.5h fermentation time.The content of protein,fat and non-fat solids in churning yoghurt with kiwi fruit juice meets the state quality standards and its live lactobacillus reaches 2.54×10^8/mL.
出处
《贵州农业科学》
CAS
北大核心
2010年第11期218-221,共4页
Guizhou Agricultural Sciences
基金
贵州大学自然科学青年科研基金项目"贵州苦荞麦中总黄酮的提取与含量测定"[贵大自青基合字(2007)023]
贵州省科学技术基金项目"莱氏野村菌液固两相两段发酵生产工艺的研究"[黔科合J字(2010)2062]
关键词
猕猴桃
搅拌型酸乳
营养保健
kiwi fruit
churning yoghurt
nutrition and healthy
