摘要
以燕麦粉、纯牛奶为主要原料,市售酸奶作发酵剂,制成具有营养与保健功能的酸奶。通过正交试验筛选出燕麦粉凝固型酸奶的最佳工艺参数及配方:燕麦粉添加量2%,蔗糖添加量5%,加入10%市售酸奶作为发酵剂(均为与纯牛奶的比例),发酵时间6 h,发酵温度42℃。此工艺下可生产出具有燕麦营养与风味的酸奶。
The processing of solidified oat flour yogurt was introduced. Milk and oat flour were used as main materials in the experiment.The processing was optimized through orthogonal experiments. The optimum formula was as following： addition quantity of oat flour is 2 %, sucrose is 5 %, 10 % commercial yogurt is as a starter, and fermented for 6 h in 42℃. The yogurt with nutrition and flavor of oat flour was produced.
出处
《食品研究与开发》
CAS
北大核心
2013年第5期38-40,共3页
Food Research and Development
基金
许昌市科技攻关(1101066)
许昌学院教研项目(02011041)
关键词
燕麦
酸奶
工艺
oats
yogurt
processing
