摘要
以纯巴旦杏乳为原料生产酸奶,对菌种的适应性、复配乳化稳定剂的选用及发酵条件等进行了研究,确定最适稳定条件为:羧甲基纤维素钠、蔗糖酯0.06%、单甘酯0.06%、果胶0.1%;乳糖3%有利于菌种的生长,提高发酵品的品质;最适发酵条件为:发酵剂3.5%、蔗糖7%、杏乳浓度9%,发酵时间5h,终点酸度90～100°T。产品组织状态及风味都较好。
Processing of Amygdalus communis L. yogurt and the effects of some factors such as adaptability of bacteria, choices of stabilizer-emulsifier, fermenting condition etc were studied in this research. The results showed that the optimal stabilizing conditions are CMC-Na 0.15%, SE 0.06%, GMS 0.06%, pectin 0.1%; lactose 3% can promote strain growth and enhance the quality of product; the optimal fermenting conditions are fermentation agent 3.5%, sucrose 7%, concentration of almond milk 9% fermenting time 5 h, and acid 90～ 100° T. The product is good in flavor, stability and nutrient.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2008年第2期497-499,共3页
Food Science
关键词
巴旦杏
酸奶
适应性
稳定性
发酵条件
Amygdalus communis L.
yogurt
stability
adaptability
fermenting condition
