摘要
用芒果与椰浆为原料,研究了芒果椰浆凝固型酸奶的发酵工艺条件。通过考察奶粉添加量、接种量、蔗糖添加量、椰浆添加量、芒果添加量、发酵温度和发酵时间对芒果椰浆凝固型酸奶感官评价的影响,设计正交试验,最后获得了芒果椰浆凝固型酸奶的最佳工艺条件:奶粉添加量14%,接种量3%,蔗糖添加量8%,椰浆添加量10%,芒果添加量10%,发酵温度42℃,发酵时间4 h。
This study mainly discussed the fermentation technology of the mango coconut yogurt with mango,coconut and the milk as the main materials.The effects of the milk powder content,the inoculation quantity,the addition of sucrose,the addition of coconut syrup,the addition of mango,fermentation temperature and fermentation time on the sensory evaluation of the mango coconut yogurt were determined by the single factor experiments respectively and the orthogonal experiment were designed to obtain the optimum fermentation technology of the mango yogurt,which were： the addition of the milk powder 14%,the inoculation quantity 3%,the addition of sucrose 8%,the addition of coconut syrup 10%,the addition of mango 10%,the fermentation temperature 42 ℃ and the fermentation time 4 h.
出处
《食品科技》
CAS
北大核心
2011年第2期72-75,共4页
Food Science and Technology
