摘要
利用鲜牛奶为原料,通过添加适量的黄桃果粒,以保加利亚乳杆菌和嗜热链球菌为发酵剂,对制作黄桃发酵乳进行了研究。采用正交实验,确定了最佳工艺条件。加糖量8%,接种量6%,发酵时间10 h,果肉添加量6%。此工艺制备的黄桃酸奶,具有独特的风味和较高的营养价值,其货架期在2～6℃可达14 d。
We used the fresh milk as a raw material to produce yellow peach yoghurt,by adding an appropriate amount of yellow peach pineappl,Lactobacillus bulgaricus and Streptococcus thermophillus to ferment.The optimum conditions is： the additive is cane sugar 8%,the amount of vicinal is 6%,the experi-mentation period is 10 h,the amount of pineapple is 6%.The yellow peach yoghurt is a new yoghurt product with unique taste and rich nutrients suitabe.Yellow peach yoghurt can keep good quality 14 days in the temperature between 2 ℃ and 6 ℃.
出处
《食品科技》
CAS
北大核心
2011年第2期76-79,共4页
Food Science and Technology
基金
江苏省"青蓝工程"资助项目(苏教师[2007]2号)
关键词
黄桃
酸奶
加工工艺
研究
yellow peach
yoghurt
production technics
study
