摘要
以开菲尔粒为发酵剂发酵榛子乳。选择影响开菲尔品质的4个因素:糖用量、接种量、发酵温度和发酵时间设计实验。通过正交实验L9(34),来确定发酵开菲尔榛子乳的最佳工艺条件。结果表明,最佳发酵条件为糖用量(5%乳糖+5%蔗糖)、接种量5%、发酵温度31℃、发酵时间12h。用这种方法制备的开菲尔榛子乳口感细腻,风味独特。
In this paper,kefirgrains were used as startercultures added in the hazelnut milk. Four factors:sugar consumption,inoculums size,fermentation temperature,fermentation time,which affected quality of Kefir products were selected. The optimal technology conditions of hazelnut milk Kefir were determined by using orthogonal exeperiments L9(34) . The results showed that the optimal fermentation condition was as follows:sugar consumption of 5% lactose and 5% sucrose,inoculums size of 5%,fermentation temperature of 31 ℃,fermentation time of 12 h. Final products had smooth taste and specific flavor.
出处
《食品科技》
CAS
北大核心
2011年第3期58-61,共4页
Food Science and Technology
关键词
榛子乳
开菲尔粒
发酵
hazelnut milk
kefirgrains
fermentation