摘要
介绍了一种新型乳酸产品——巧克力搅拌型酸奶的研制过程。通过正交实验,研究了巧克力粉的预处理、凝乳酶方的准备、原料的配比以及发酵时间等因素对酸奶产品的影响。确定了巧克力酸奶的最佳配方为100 mL鲜牛奶中含巧克力浆3.0%、白砂糖6.5%,接种量为3%,发酵6 h;最佳复合稳定剂中,变性淀粉︰PGA︰SB-252=4︰1︰1,所得产品风味良好、口感细腻滑润。
The research process of a new-style stirring chocolate yoghurt was introduced. The process including pretreatment of chocolate power, preparation of ferment agent, proportion of raw materials, period of fermenting and so on, was studied by the orthogonal design theory. The optimal media were as follows, that is, the content of chocolate paste 3.0%, granulated sugar 6.5% every 100 mL fresh milk, and the inoculability amount is 3%, the fermentation time is 6 h. And in the optimal complex stabilization, the denaturalization starch ： PGA ： SB-252=4 ： 1 ： 1. The results show this new fermented dairy product was sweet-smelling and delicious.
出处
《天津农学院学报》
CAS
2008年第1期35-37,共3页
Journal of Tianjin Agricultural University
关键词
巧克力
搅拌型
酸奶
chocolate
mixing type
yoghurt
