摘要
[目的]研制具有丰富的营养功能和保健功能的板栗酸奶。[方法]以板栗和鲜牛奶为主要原料,利用市售发酵剂进行酸乳发酵,通过正交实验优化出板栗酸奶主要原料的最佳配方。[结果]板栗酸奶主要原料的最佳配方是10%的板栗浆液、85%的鲜牛奶、0.20%的接种量、6%的白砂糖。在43℃的温度下进行发酵培养,即可得到质地均匀、细腻光滑、凝固性好、色泽均匀一致、酸甜可口、具有较浓板栗风味和乳香味的板栗酸奶。[结论]该研究为板栗资源的开发利用提供了新的途径。
[Objective] To process nutritious and healthy solidified yoghurt with chestnut.[Method] Using chestnut and fresh milk as major raw material,using market available yeast powder to ferment,and optimizing the formula through orthogonal experiment.[Results] The optimal formula for sohdified yoghurt with chestnut is 10％ chestnut cream,85％ fresh milk,0.2％ inoculation,and 6％ white granulated sugar.Fermented at 43 ℃,it is able to form yoghurt with sweet and sour taste,uniform texture and hot chestnut flavor.
出处
《安徽农业科学》
CAS
2014年第11期3399-3400,3412,共3页
Journal of Anhui Agricultural Sciences
关键词
板栗
酸奶
工艺
Chestnut
Yoghurt
Processing
