摘要
以猕猴桃、红枣汁和鲜乳为主要原料,对搅拌型果汁酸乳的生产工艺进行了系统研究.通过鲜乳发酵,然后再加入果汁,得出搅拌型酸乳的最佳工艺条件为:采用90～95℃、10min热处理牛乳,接种量2%,在42℃下培养3.5h,加8%蔗糖、5%猕猴桃汁、10%红枣汁,以0.2%耐酸CMC-Na作为稳定剂,在72～75℃、5～10min对成品进行杀菌.
Technology of solidifying and churning fruit juice yogurt was studied systemically by making use of kiwi fruit and chinese date juice, fresh milk. The result showed that the optimal process of churning yogurt was as follows: milk was kept 10min in 90~95℃, the amount of inoculation was 2%, which was cultured 3.5h in the temperature of 42℃. Then 5% kiwi fruit juice and 10% chinese date juice were added, 0.2% tolerate acid CMC-Na was being stabilizer. Finally, product was sterilized in the condition of 72~75℃,5~10min.
出处
《食品科技》
CAS
北大核心
2003年第9期76-79,共4页
Food Science and Technology
基金
陕西省"十五"科技攻关项目(2002K03-G4-01)
国家科技部西部专项(2001BA901A19)。
关键词
酸奶
猕猴桃
红枣
生产工艺
yogurt
kiwi fruit juice
chinese date juice
technology
