摘要
研究了以复原奶、新鲜苹果果粒为主要原料,以嗜热链球菌和保加利亚乳杆菌为发酵剂,制备瑞士型苹果果粒酸奶的工艺。以0.15%(w/w)柠檬酸和0.045%(w/w)NaHSO3作为护色液,果粒沸水热烫1min以钝化多酚氧化酶和过氧化物酶,然后浸泡于含1%CaCl2溶液保脆,添加0.2%的苹果香精。
The method of producing a kind of Swiss-type yogurt mixed with apple granule was studied. Reconstituted milk and fresh apple granules with 4 mm in diameter were used as main material. Lactobacillus bulgaricus and Streptococcus thermophilus were used as the starters. In order to keep the apple＇s color, 0.15 % （w/w） citric acid and 0.045 % （w/w） NariSO3 were used as the protect-color-solution. Apple granule was boiled for 1 min to inactive the polyphenolase and peroxidase in the apple. A solution of 1% （w/w） CaCl2 was used to keep the apple granules＇texture. 0.2 % apple essence was added to improve the taste.
出处
《食品研究与开发》
CAS
北大核心
2006年第10期94-97,共4页
Food Research and Development
关键词
酸奶
苹果果粒
护色
质构
yogurt
apple granule
color protection
texture
