摘要
该文对凝固型核桃发酵酸乳的配方和生产工艺进行了试验研究,采用L9(34)正交试验对凝固型核桃发酵酸乳的配方进行筛选,其结果为核桃乳中添加牛乳40%,蔗糖7%,乳化剂0.2%,增稠剂0.2%,使用驯化过的保加利亚乳杆菌和嗜热链球菌,经40±2℃发酵,1-4℃冷却后熟3-4h,是制作凝固型核桃发酵酸乳的最佳条件。
In this paper, the formulation and process of set type walnut yogurt were studied. The formulation was obtained by L9(34) design; 40% milk, 7% sucrose, 0.2% emulsifier, 0.2% thickener. After the mixed milk inoculated with Lactobcillus bulgaricus and Streptococcus thermophilus , fermented at 40±2℃, then cool and aging, the delicious walnut yogurt was prepared.
出处
《食品工业》
北大核心
2005年第3期56-57,共2页
The Food Industry
