摘要
以新鲜优质的蜂蜜、杨梅和牛奶为主要原料,蔗糖、稳定剂为辅料,保加利亚乳杆菌和嗜热链球菌为发酵剂,采用单因素试验确定蜂蜜杨梅酸奶的最佳配方是:每100 m L纯牛奶中杨梅汁加入量为24%、蜂蜜加入量为7%、蔗糖加入量为4%、发酵时间为5.5 h、发酵温度为42℃、发酵剂菌种按2.5%加入,所得到的酸奶组织状态、香气和口感均为最佳。
The article aimed to explore the optimum process condition for yoghurt with honey and waxberry juice , which consisted of fresh milk , waxberry juice and honey as the main materials , sugar and stabilizer as the supplementary materials , actobacillus bulgaricus and Streptococcus thermophilus as the leaven. Through the orthogonal and single-factor experiments, the optimum formula was that, each 100 mL fresh milk contained the amount of 24%waxberry juice, the amount of 7%honey, the amount of 4%sugar, the amount of 2.5%inoculation, at the temperature of 42℃,fermenting 5.5 hours. Through this optimum formula, we could produce the best yoghurt on the aspects of appearance, smell and taste.
出处
《食品研究与开发》
CAS
北大核心
2015年第3期54-58,共5页
Food Research and Development
基金
2013年江苏省高等学校大学生实践创新训练计划项目(201312808006Y)
2013年苏州农业职业技术学院结对农业园区科技服务项目(jd201310)
关键词
蜂蜜
杨梅汁
酸奶
waxberry juice
yoghurt
