摘要
研究了以鲜乳、白梨汁为主要原料,魔芋粉为稳定剂,生产搅拌型酸奶的工艺。通过单因素实验和正交实验确定了白梨魔芋搅拌型酸奶最佳配方和发酵工艺。结果表明,魔芋粉添加量0.08%,白梨汁添加量10%,白砂糖添加量6.5%,发酵剂4%,在42℃条件下发酵4h,制得的酸奶品质最好,感官评分91分,持水率为38.5%。
With fresh milk and pear juice as the main raw material,konjac as stabilizing agent,the processing technology of stirred yoghurt was studied. Through single factor experiment and orthogonal experiment,the optimal formula and fermented technology were confirmed as follows ： konjac 0.08%, pear juice 10%,sugar 6.5% ,starter 4% ,fermentation temperature 42℃ ,fermentation time 4h. Under the optimum conditions,the yoghourt quality was best with the score of 91 and with water retention rate of 38.5%.
出处
《食品工业科技》
CAS
CSCD
北大核心
2012年第20期266-268,共3页
Science and Technology of Food Industry
关键词
魔芋
白梨
酸奶
konjac
pear
yogurt
technology
