摘要
榛子酸奶是以榛子为原料,经乳酸菌发酵制成的一种营养丰富、风味独特的乳酸制品。采用正交试验设计,确定出其最佳工艺配方为:榛子100g、水800mL、奶粉24g、白砂糖56g、蒸馏单甘酯1.6g、稳定剂3.2g、发酵时间3h、后熟时间12h。
This paper has studied the technology by which hazelnut yoghurt was made from hazelnut. The product is rich in nutrition and good flavor. Through orthogonal test, the best manufacturing technology was got as follow： hazelnut 100g, water 800mL, milk powder 24g, sugar 56g, monoglyceride 1.6g, stabilizing agent 3.2g, fermentation time 3h and ripening time 12h.
出处
《食品科技》
CAS
北大核心
2006年第5期82-84,共3页
Food Science and Technology
关键词
榛子
酸奶
乳酸发酵
hazelnut
yoghurt
lactic acid fermentation
