摘要
核桃酸奶是以核桃浆、牛奶、蔗糖为主要原料,通过调配、杀菌、接种及发酵等工艺制成的一种风味优良、营养丰富的酸奶制品。试验表明,在牛奶中加入25%的核桃浆、8%的蔗糖,经95℃、20min保温杀菌后,接入4%的乳酸菌,42.5℃培养4h,在4℃条件下后熟12h,即可得到优质的核桃酸奶制品。
Walnut syrup, milk, sugar as the main raw material, walnut yogurt can be made into nutritionol yogurt products through the deployment, sterilization, inoculation and fermentation process. Results showed that by adding 25% of the walnut paste and 8% sucrose in the milk, after heat sterilization at 95℃ for zomin, access to 4% of the lactic acid bacteria, culture for 4h at 42. 5℃, after-ripening for 12h at 4℃, high-quality walnut yogurt products could be get.
出处
《中国食物与营养》
2012年第1期63-64,共2页
Food and Nutrition in China
基金
黑龙江省教育厅高职高专院校科学技术研究项目"核桃酸乳的工艺控制及稳定性研究"
关键词
核桃酸奶
发酵
生产工艺
walnut yogurt
fermentation
production process
