摘要
将红薯和枸杞添加到酸奶中,以起到药疗和保健的作用,试验确定了最佳工艺为:牛奶的用量为60%,奶粉添加量为3%,m(红薯浆)︰m(枸杞浆)=2︰1,白砂糖添加量为7%,接种量为3%,发酵温度43℃,发酵时间4 h。该酸奶具有红薯、枸杞的保健功效和酸奶的营养功能,风味独特,香甜适口,组织均匀,口感细腻。
Sweet potato and wottberry were added to the-yogurt to produce medication and health care effect, The optimal processing was as following： the amount of milk 60%, milk powder 3%, m（sweet potato plasma） ： m（wolfoerry plasma）=2 ： 1, sugar 7%, 3% for the inoculation, fermentation temperature 43 ℃, fermentation time 4 h. The yogurt has sweet potatoes, wolfberry health care efficacy and yogurt nutrition function, unique flavor, sweet including, organization even, and delicate taste.
出处
《食品工业》
北大核心
2013年第10期84-86,共3页
The Food Industry
关键词
红薯
枸杞
酸奶
sweet potato
wolfberry
yogurt
