摘要
以开菲尔粒为发酵剂发酵核桃乳。选择影响开菲尔品质的四个因素:发酵温度、发酵时间、接种量和蔗糖用量设计实验。通过正交实验L9(34),来确定发酵开菲尔核桃乳饮料的最佳工艺条件。结果表明,最佳发酵条件为发酵温度30℃,发酵时间12h,接种量5%,蔗糖用量8%。用这种方法制备的开菲尔核桃乳饮料口感细腻,风味独特。
In this study, kefir grains were used as starter cultures added in the walnut milk.Four factors.fermentation temperature,fermentation time, inoculums size and sugar consumption which affected quality of Kefir products were selected. The optimal technology conditions of walnut milk Kefir were determined by using orthogonal experiments L9 （3^4 ）. The results showed that the optimal fermentation condition was as follows： fermentation temperature of 30℃,fermentation time of 12h,inoculums size of 5% and sugar consumption of 8%.Final products had smooth taste and specific flavor.
出处
《食品工业科技》
CAS
CSCD
北大核心
2010年第4期310-312,341,共4页
Science and Technology of Food Industry
关键词
核桃乳
开菲尔粒
发酵
walnut milk
kefir grains
ferment
