摘要
本实验主要对胡萝卜汁添加量对发酵乳凝乳时间、产品酸度、活菌数随储存时间的变化和感官指标等的综合影响进行了研究。结果表明：添加25％的胡萝卜汁，产品具有典型的酸奶风味，无胡萝卜味和不良风味，色泽柔和雅观，酸甜适中，组织均匀，凝块细腻。经测定该产品含β-胡萝卜素6．5mg／100mL，活菌数3．1×108个／mL。
The article mainly discussed the effect of carrot juice content on the milk curd time, product acidity, viable count and sensory index. The result showed that adding 25% carrot juice,the product was obtained with typical flavor, no carrot taste and unfavorable flavor, gentle color, moderate sourness, favorable texture and exquisite coagulum. The content of β -carratene was 6.5 mg/100 mL, and viable count was 3.1 x 10^8/mL.
关键词
胡萝卜汁
发酵乳
研制
Carrot juice
Yoghurt
Processing technology
