摘要
本文选择了干物质含量、稳定剂、菌种、温度、搅拌强度5个主要影响发酵酸奶(搅拌型)粘度的指标,进行了正交实验,结果表明,储藏温度是影响酸奶粘度的首要因素,干物质、稳定剂、搅拌强度对粘度也有影响,菌种虽对粘度影响不大,但影响酸奶的风味。通过本试验筛选出最佳的指标参数,从而得到更好的酸奶品质。
In recent years, China＇s yogurt production has maintained a growth trend. More and more people like to drink yogurt, The fermentation yogurt （ STIR ） taste of viscosity index experiment, selecting the 5 main influence factors, including dry matter content, stabilizer, species, temperature and stirring intensity, were studied by orthogonal experiment to select the optimum parameters and in order to improve the quality of yogurt.
出处
《中国奶牛》
2011年第23期41-42,共2页
China Dairy Cattle
关键词
酸奶
粘度
影响因素
Yogurt
Viscosity
Affecting factors
