摘要
通过对搅拌型苹果酸奶稳定性的研究,获得了重要的工艺参数和技术要点。实验结果表明,在能够打碎酸凝乳条件下,以慢速搅拌效果较好;添加0.6%～0.8%浓缩苹果汁,0.15%果胶和0.15%明胶,产品均匀细腻,质量稳定。
The important technological parameters and main points were obtained after the study of stability for stirred yogurt whit apple juice. The results showed that when the yogurt was stirred at lower speed as long as curd could be broken up with addition of 0.6%～0.8% apple juice 0.15% pectin and 0.15% gelatin the product had good appearance quality and stability.
出处
《食品工业科技》
CAS
CSCD
北大核心
2002年第8期43-44,共2页
Science and Technology of Food Industry
