摘要
以兰州鲜百合、鲜牛奶为主要原料,通过感官评价以及对酸度、黏度、持水力、质构性质等指标的测定,重点探讨了百合熟制方式、发酵剂添加量、发酵时间、蔗糖添加量、百合添加量等因素对百合酸奶品质的影响。实验表明,百合添加量影响到酸奶的口感、组织状态、黏度、持水力及质构特性。通过正交实验筛选出最佳条件:蔗糖添加量7%,百合添加量8%,发酵时间4h,发酵剂添加量0.05g/L。
The processing technology of a kind of set yoghurt with fresh Lanzhou lily was studied.Sensory evaluation,acidity,viscosity property,water holding capacity,texture properties had been determinated.The method of processing lily,amount of fermentation agent and fermentation time,amount of suger and lily was investigated,which was influenced quality of yoghurt.Results indicated that the amount of lily affect oral sense,viscosity property and texture properties.The best condition was determined through orthogonal test：suger 7%,lily 8%,fermentation time 4h,and fermentation agent 0.05g/L.
出处
《食品工业科技》
CAS
CSCD
北大核心
2012年第3期199-203,共5页
Science and Technology of Food Industry
基金
科技部科技人员服务企业行动项目(2009GJG10014)
关键词
鲜百合
凝固型酸奶
生产工艺
质构特性
fresh lily
set yoghurt
processing technology
texture properties
