摘要
以牛乳和枸杞为主要原料进行枸杞保健型发酵酸乳的研制,通过研究确定了枸杞的最佳添加量及最佳发酵时间,通过L(934)4因素3水平正交实验和对产品综合评分,确定了产品最佳配方为枸杞的添加量0.2%、接种量3%、白砂糖6%、果胶添加量0.1%。
Fructus lycii health yoghurt was developed with milk and Fructus lycii as the major materials, and the optimum dosage of Fructus lycff juice and optimal fermentation time were determined. Through L9（3^4） orthogonal experiments and sensory analysis, the formula of the yoghurt was confirmed as Fructus lycii 0.2%, culture 3%, sugar 6% and pectin 0.1%.
出处
《饮料工业》
2007年第12期14-16,共3页
Beverage Industry
关键词
枸杞
保健型酸乳
Fructus lycii
health yoghurt
