摘要
以传统民间食品米酒为发酵剂,牛乳为主要发酵原料,通过单因素试验、正交试验,研制成一种风味独特、营养丰富的发酵型米酒乳饮料。实验结果表明:米酒接种量7%,白砂糖添加量12%,复合稳定剂加入量0.2%为最佳发酵米酒乳配方。
The drink was produced by processing yogurt. The yogurt was fermented by chymosin in the ricewine. Based on the individual factor text and orthogonal text and sensual evaluation design result, the optimum compositions and prescriptions were determined. Thus a kind of yogurt drink with idiographic flavor and rich nutrition were produced. The results showed： inoculation-count of rice-wine 8%, yogurt 45%, sugar 22% and complex stabilizer 0.3%.
出处
《食品工业》
北大核心
2010年第1期73-74,共2页
The Food Industry
