摘要
以鲜牛奶、山药、核桃、莲子、蔗糖、复合稳定剂为主要原料,利用单因素试验和正交试验研究了山药核桃莲子凝固型酸乳的最佳配方。试验结果表明,最佳配方为在鲜牛乳中添加9%的山药核桃莲子混合浆、7%的蔗糖、0.16%的稳定剂(海藻酸钠:黄原胶=1:1)、3%的发酵剂。
In the article, took fresh milk, yam, walnut, lotus seeds, sucrose, compound stabilizer as the main raw materials, The best formula of solidified yoghurt with yam, walnut and lotus seeds was studied by single factor test and orthogonal experiment. The results showed that the best formula was fresh milk added 9% mixed pulp of yam, walnut, lotus seeds, 7% sucrose, 0.16% stabilizer （sodium alginate ： xanthan gum = 1 ： 1 ）, and 3% starter.
出处
《吉林农业科技学院学报》
2017年第3期1-4,共4页
Journal of Jilin Agricultural Science and Technology University
基金
吉林省大学生创新项目(吉农院合字[2014]第035号)
关键词
山药
核桃
莲子
酸乳
yam
walnut
lotus seeds
yogurt
