摘要
以新鲜龙眼为原料出发,经打浆取汁发酵生产龙眼汁发酵酸奶,通过单因素和正交实验确定出最佳发酵条件:接种量为2%,加奶粉量为11%,果汁添加量为15%(均为质量分数,下同),发酵时间为5 h。发酵好的产品略带浅黄色、浓稠的半流体状,质地均匀,细腻。有龙眼和酸奶的特有香味,酸甜爽口,兼具龙眼和酸奶的双重营养功效,具有良好的开发前景。
The optimum fermentation condition were determined by single factor and orthogonal experiments： inoculum size 2%, milk powder 11%, fruit juice 15%, fermentation time 5 h. The fermented yoghourt has fleet yellow, thick and stiff semiliquid, even and smooth texture. It has peculiar aroma of longan and yoghourt, feasible acid and sweet, double nutrition virtue and well exploitation future.
出处
《中国乳品工业》
CAS
北大核心
2008年第8期41-43,共3页
China Dairy Industry
关键词
龙眼
果汁
酸奶
发酵
longan
fruit juice
yoghourt
fermentation
