摘要
凝固型酸奶的质地是评价其品质的主要因素之一,以鲜奶为原料,探索发酵温度、发酵时间及后熟时间等不同发酵条件对产品品质的影响。试验结果表明,发酵时间为4h,发酵温度为43℃,后熟时间为15~18h时可获得质地良好的产品;正交试验优化获得工艺参数为：发酵时间为4.5h,发酵温度为44℃,后熟时间为16h。
The character is a major evaluation index on the quality of solidified yoghurt.We studied the influences of different fermentation temperatures,fermentation time,and after- ripening time on the quality of solidified yoghurt.The results showed that we can get better quality products with fermentation time 4h,fermentation temperature 43℃,after-ripening time 15~18h. By orthogonal test,the optimum fermentation conditions are obtained as follows：fermentation time 4.5h,fermentation temperature 44℃,after-ripening time 16h.
出处
《浙江科技学院学报》
CAS
2013年第6期441-446,共6页
Journal of Zhejiang University of Science and Technology
基金
杭州市农业科研攻关专项(20120232B56)
浙江省大学生科技创新活动计划(新苗人才计划)(2013R415016)
关键词
凝固型酸奶
发酵条件
质地
solidified yoghurt
fermentation conditions
character
