摘要
对猴头汁酸乳制作工艺及配方进行了研究。试验主要从猴头汁添加量、加糖量和发酵剂接种量等方面 ,经正交组合确定猴头汁酸乳的发酵最优工艺条件。试验结果表明 :猴头汁添加量为 10 % ,加糖量为 7% ,奶粉添加量为 4% ,发酵剂 (保加利亚乳杆菌和嗜热乳酸链球菌 1∶1)接种量为 3% ,可制得质地细腻、风味优良的猴头汁酸乳。
The processing technology and formula for hedgehog hydnum juice yoghurt are studied in the paper. The optimal technological conditions for the fermentation of the yoghurt are determined by orthogonal design as regard to the addition of hedgehog hydnum juice, sugar and fermenting agents. The results show that a product with fine quality and pleasant flavour can be obtained from hedgehog hydnum juice 10%, sugar 7%, powdered milk 4% and Streptococcus thermophilus and Lactobacillus bulgaricus (1∶1) 3%.
出处
《饮料工业》
2001年第1期8-10,16,共4页
Beverage Industry
