摘要
以鲜牛奶为原料,采用搅拌型工艺,通过正交试验优化工艺条件,制得悬浮果粒酸牛奶。结果表明,在0.9%明胶与0.1%果胶作为稳定剂的复配,添加1.0%浓缩乳清蛋白粉、8%的白砂糖和10%黄桃果粒组合所得产品风味最佳,成型效果最好,切面最光滑完整。
The suspended fruit yoghurt was prepared in the mixing process. The optimum technological conditions were determined through orthogonal tests. The result showed that gelatin 0.9% and pectin 0.1% of the stabilizer compound, whey protein powder 1%, sucrose 8% and peach fruit 10% can make the flavor and the coagulation best, with the cut smooth and complete.
出处
《中国酿造》
CAS
2013年第9期47-49,共3页
China Brewing
基金
国家科技部973计划(2010CB735705)
关键词
悬浮果粒
酸牛奶
稳定剂
suspended fruit
yoghurt
stabilizer
