摘要
以鲜牛乳为主要原料,适当添加柑橘汁、砂糖及柑橘果粒等混合调配,经混合乳酸菌发酵制备新型搅拌型柑橘酸奶,应用正交试验设计筛选出该酸奶的工艺及配方。实验结果表明:以新鲜优质牛奶为原料,加入12%的柑橘汁、9%的砂糖、4%的乳酸菌,经4 h发酵即可制作出品质优良、各项指标符合国家标准的柑橘酸奶;实验还比较了两种脱苦剂对柑橘果汁的脱苦效果,结果表明β-环状糊精的脱苦效果优于活性炭;采用打蛋器搅拌破乳能提高产品的品质。
The new stirring-type citrus juice yoghurt was prepared by mixing of fresh milk,sugar,citrus juice and inoculation starter.The optimal conditions were obtained by single factor experiments and orthogonal experiments as following： citrus juice 12 %,sugar 9 %,inoculation 4 % and fermentation time 4 h.The chemical compositions,microbiology and sensory quality of stirring-type yoghurt were consistent with national standard under the optimal conditions.Results showed that the debittering effects of β-cyclodextrin were better than active carbon powder.The qualities of yoghurt were improved by stirring method of eggbeater.
出处
《食品研究与开发》
CAS
北大核心
2013年第14期42-45,共4页
Food Research and Development
基金
重庆高校创新团队建设计划项目(201040)
重庆三峡学院青年项目(11QN-29)
关键词
搅拌型
柑橘果粒
酸奶
工艺
stirring-type
citrus seeds
yoghurt
process
