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树莓保健酸乳的工艺研究 被引量:2

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摘要 以感官评分为指标,以树莓和牛乳为基质,通过正交试验对树莓酸乳的加工工艺进行研究,确定的优化工艺条件为:树莓汁添加量为6%,复合稳定剂添加量为0.4%,蔗糖添加量为8%,接种量为3%。采用优化条件生产的树莓酸乳感官评分为95分,产品风味独特,色泽粉红色,营养丰富,是一种新型的优良保健饮品。
出处 《轻工科技》 2012年第12期16-17,共2页 Light Industry Science and Technology
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