摘要
研究了枸杞浆的制取工艺,并以此为原料之一,研制保健型酸奶-搅拌型枸杞酸奶。通过正交实验,对枸杞汁与牛奶的比例,脱脂奶粉,蔗糖,果胶的添加量进行了探讨。通过对产品综合评分,得出最佳配方为:枸杞汁与牛奶按1:10的比例混合,加入8%蔗糖,0.1%果胶,2%脱脂奶粉,接入丹麦汉森菌种,在43℃下发酵4h,得到保健功效的搅拌型枸杞酸奶。
The processing technology of matrimony vine juice and healthy matrimony vine stirred yoghurt were studied. by orthogonal test,data from experiment identifies the optimized proportion of 2% non-fat milk powder, the pectine 0.1%, sugar 8% ,the juice of matrimony vine and milk mixed according to the proportion of 1:10. By the culture of CHR HANSEN (Denmark) to fermented 4h in 43℃, the health stirred matrimony vine yoghurt was prepared.
出处
《食品工业》
北大核心
2005年第1期34-35,共2页
The Food Industry
