摘要
以芦笋汁、牛奶为原料制备鲜芦笋汁凝固型酸奶的工艺工程。通过对比研究、正交实验、极差分析等方法,研究了凝固型山药花粉酸奶的最佳工艺条件为鲜芦笋汁加量为10%,糖量为7%,发酵温度为40℃,接种量3%。该产品营养丰富,具有一定的保健功能。
Asparagus juice and milk were used as raw material for set yogurt production. Through comparison, orthogonal experiment and range analysis, the optimum conditions for producing were obtained as follows：asparagus juice 10%, sugar 7% , fermentation temperature 40℃, inoculum concentration 3%. The product features high nutritive value, so it possesses health function.
出处
《中国酿造》
CAS
北大核心
2009年第8期178-180,共3页
China Brewing
关键词
芦笋
凝固型
酸奶
asparagus
whiskey
yogurt
