摘要
试验以鲜牛奶为原料,加入蓝莓果酱研制蓝莓搅拌型酸奶,通过利用正交设计法对其生产工艺进行了初步研究。结果表明:搅拌型蓝莓酸奶的最佳工艺条件为蓝莓果酱与牛奶的配比为1∶9,蔗糖量6%,菌种接种量3%,43℃发酵6 h。
With the fresh milk as raw materials, to join blueberry jam. This study developed blueberry jam stirred yoghurt. And using the orthogonal experiment, the production process of blueberry jam stirred yoghurt is studied. The results show that the best processing technology of blueberry jam stirred yoghurt is the blueberry jam：fresh milk = 1： 9, sugar 5%, strains inoculation amount 3%, 43 ℃ fermentation 6 hours
出处
《贵州畜牧兽医》
2012年第5期57-59,共3页
Guizhou Journal of Animal Husbandry & Veterinary Medicine
基金
国家农业科技成果转化项目"贵州液态奶加工技术熟化与转化"(2009GB2F200329)
贵阳市乳业重大专项"振兴贵阳乳业急需关键技术研究与集成"(2009筑科农合同字第2-017号)
关键词
蓝莓果酱
搅拌型酸奶
加工工艺
Blueberry Jam
Stirred Yoghurt
Processing Technology
