摘要
以枇杷和鲜牛奶为主要原料,以保加利亚乳杆菌与嗜热链球菌(1:1)为发酵剂,开发枇杷酸奶。实验结果表明:最佳发酵温度为43℃,最佳发酵时间4h,最佳接种量4%,蔗糖用量6%,稳定剂明胶加入量2%,枇杷汁与纯牛奶比例为1:10。以此工艺制备的枇杷酸奶,不仅可以保持传统的酸奶风味,并有淡淡的枇杷果实风味。
Using milk and the juice of loquat as major material, L.bulgaricus and Str.thermophilus （1：1） as ferment, we make the Loquat yogurt. The results showed that the optimum fermention time was 4h at 43℃, the best inoculum concentration was 4%, the adding amount of stabilizer gelatin was 2%, the loquat juice and pure milk ratio of 1：10. This manufacturing process of loquat yogurt, can not only maintain the traditional yogurt flavo, but also slight of loquat fruit flavor.
出处
《福建质量管理》
2013年第7期53-55,共3页
FuJian Quality Management
关键词
枇杷
酸奶
正交实验
loquat yogurt orthogonalexperiment
