草莓牛奶混合发酵酸乳加工工艺研究

The Technological Study on the Development of a Yoghurt with Milk and Strawberry Juice

以草莓和牛奶为主要原料 ,通过乳酸菌发酵 ,研制出草莓牛奶混合发酵酸乳。其最佳工艺参数为 :草莓浓缩果汁用量为 2 0 % ,蔗糖、琼脂添加量分别为 1 0 %和 0 .4% ,接种量为 6 % ,发酵温度 42℃ ,发酵时间 6

Using fresh milk and strawberry juice as raw materials, fermented by latic acid bacterium, a new yoghurt was developed. The optimum technological parameters was determined as follows:amount of strawberry juice:20%; sugar:10%; agar:0.4%; amout of latic acid bacterium:6%; fermenting temperature:42℃; time of fermentation:6 h.