摘要
以鲜牛乳、蓝靛果为主要原料,采用单因素试验和正交实验,研究了蓝靛果酸奶制作的最佳工艺参数。结果表明:在鲜乳中添加3%的蓝靛果果汁、接种5%的保加利亚乳杆菌和嗜热链球菌(1∶1)混合菌种、添加7%的蔗糖,42℃下发酵至滴定酸度为70°T后,再于4℃的冰箱中冷藏10h,可以得到口感纯正,感官细腻,组织状态良好,风味独特的蓝靛果酸奶。
Taking the fresh milk, Lonicera edulis as the main raw material, the development indigo fruit yogurt were studied by a single factor experiment and orthogonal test, to determine the best process parameters. The results showed that fresh milk in adding 3% fruit juice, vaccination indigo 5% of the Bulgarian [aetohaeilIus and streptococcus thermophilus cultured (1 : 1) mixed bacteria,add 7% of sucrose,42℃ fermentation to under 70°T for titration acidity, lhen in 4℃ in the refrigerator of refrigeration 10 h, can get pure, sensory and exquisite,organization in good condition, unique flavor of indigo fruit yogurt.
出处
《北方园艺》
CAS
北大核心
2013年第2期113-115,共3页
Northern Horticulture
关键词
鲜牛乳
蓝靛果
酸奶
fresh rrfilk
Lonicaera edulis
yogurt