摘要
以魔芋粉和牛奶为主要原料,通过正交试验,优选出具有营养保健功能的魔芋酸奶最佳生产工艺。结果表明,在牛奶中添加6%白砂糖,接入4%发酵剂(1∶1),于42℃下发酵5 h,再添加0.2%魔芋粉于4℃后发酵20 h得到的酸奶酸甜适中,口感细腻,组织状态均匀,有发酵乳特有的香味,并且保留了魔芋的保健作用。
The orthogonal test was used to determine the best production technology of konjac powder yogurt with nutritional and healthy functions.The results showed that the processing condition was to add 6 %sugar and 4 % inoculation with fermentation 5 h at 42 ℃,then add 0.2 % konjac powder,with the fermentation environment at 4 ℃ temperature for 20 h afterwards.We got the final of the product be moderate with sour and sweet.The taste was delicate and organization of the appearance was even.The product had special flavor as fermented milk and reserved health care function of the konjac powder.
出处
《食品研究与开发》
CAS
北大核心
2012年第12期91-93,共3页
Food Research and Development
关键词
魔芋粉
酸奶
发酵
konjac powder
yogurt
fermentation
