摘要
以香椿和鲜牛奶为主要原料,用保加利亚乳杆菌和嗜热链球菌(1∶1)为发酵剂,采用正交试验研究香椿酸奶的生产配方和生产工艺。得出生产香椿酸奶的最佳工艺条件为:分别添加鲜牛奶质量5%的香椿汁、8%的白砂糖和0.10%的黄原胶,接种量为鲜牛奶质量的5%,发酵温度43℃,发酵时间6 h。
The Toona sinensis and fresh milk were used as the main materials to develop the yogurt by fermentation of Lactobacillus bulgaricus and Streptococcus thermophilus in this study. By orthogonal test the optimum process was obtained as follows： the additional content of Toona sinensis as 5%,sugar 6%, xanthan gum 0.10%; the amount of inoculation as 5%, the fermentation time as 6 h, the temperature at 43 ℃.
出处
《食品工业》
北大核心
2011年第3期86-88,共3页
The Food Industry
关键词
酸奶
香椿
发酵
正交试验
yogurt
Toonasinensis
ferment
orthogonaltest
