摘要
以牛奶、蔗糖为主要原料,颗粒状冷水可溶淀粉为稳定剂,生产凝固型酸奶。对凝固型酸奶的工艺配方进行研究,确定了凝固型酸奶生产的最佳工艺配方为:颗粒状冷水可溶淀粉添加量0.3%,蔗糖添加量9%,接种量2%,发酵温度为42℃,得到无乳清分离、口感细腻、酸甜适中的凝固型酸奶。
The milk,sucrose as the main raw material and granular cold water soluble starch as stabilizing agent in the production of solidifying yoghurt.Process for yoghurt formulation studies to determine the best yo-ghurt production process recipe：the use level for granular starch soluble starch 0.3%,the use level for sucrose 9%,innoculum 2%,fermentation temperature is 42℃ in this conditon obtained without whey separation,deli-cate taste,sweet and sour moderate yoghurt.
出处
《包装与食品机械》
CAS
2014年第1期11-14,共4页
Packaging and Food Machinery
基金
黑龙江省教育厅科学技术研究项目(12511365)
黑龙江省"大学生创新创业训练计划"项目
关键词
颗粒状冷水可溶淀粉
凝固型酸奶
发酵
granular cold-water-soluble starch
solidifying yoghurt
ferment
