摘要
以鲜牛奶为原料,加入玫瑰花酱及玫瑰精油,利用正交设计法对搅拌型花卉酸奶生产工艺进行初步研究。结果表明:搅拌型玫瑰酸奶的最佳工艺条件为玫瑰花酱与牛奶的配比为1∶9,蔗糖量5%,菌种接种量3%,43°C发酵6 h。
With milk as the main materials, the processing technique of stirred yoghurt mixed with rose jam and rose essential oil was optimized by orthogonal experimental design. The results showed that excellent quality of rose yogurt could be produced under the conditions of mixture of rose jam and milk （ 1： 9）, 5% sucrose, 3% fermentation agent （1：1 mixture of L. bulgaricus and St. thermophilus）, and 6 hours fermentation at 43 ℃.
出处
《山地农业生物学报》
2011年第6期530-532,共3页
Journal of Mountain Agriculture and Biology
基金
国家农业科技成果转化项目(2009GB2F200329)
贵阳市乳业重大专项(2009筑科农合同字第2-017号)
关键词
玫瑰花酱
搅拌型酸奶
加工工艺
rose jam
yogurt with fruit
processing technique
