摘要
以枇杷、牛奶为主要原料,制成发酵乳饮料,通过正交试验对枇杷果汁提取及饮料配方进行了研究,结果表明:酶处理提取枇杷果汁的最优条件是酶解温度为45℃,加酶量为0.5%,酶解时间为5 h;发酵枇杷乳饮料的最佳配方是:枇杷果汁添加量为16%、白砂糖的添加量为7%,发酵乳添加量为35%,p H调为4.0。
In this study, we made fermented milk drinks with eriobotrya japonica and milk as the main raw material, through orthogonal experiment eriobotrya japonica juice extraction and drink recipes were studied. The results show that：the optimum conditions of eriobotrya japonica juice extracted enzyme treatment is hydrolysis temperature of 45℃, enzyme concentration was 0.5%,hydrolysis time was 5 h;the best formula of eriobotrya japonica deployment milk beverage：eriobotrya japonica juice dosage of 16%, 7%addition level of white sugar, fermented milk dosage 35%, pH was adjusted to 4.0.
出处
《食品研究与开发》
CAS
北大核心
2014年第19期79-81,88,共4页
Food Research and Development
关键词
枇杷
发酵乳饮料
工艺
eriobotrya japonica
fermented milk drinks
process
