摘要
为了强化酸乳的营养价值,从向酸乳中添加适量的纯谷物原浆角度出发,以全脂乳粉、脱脂乳粉和玉米粉为原材料,通过浓缩玉米汁添加量、果葡糖浆添加量、发酵时间、接种量等单因素试验对搅拌型玉米酸乳进行感官评定,以及采用正交试验方法确定搅拌型玉米酸乳的最佳工艺参数。最佳工艺参数为:玉米浓缩汁添加量10.0%,果葡糖浆添加量4.5%,发酵时间5.5h,接种量0.035%。
In order to enhance the nutritional value of milk, the experiment adding pure corn syrup to yogurt, to whole milk powder, skim milk powder and corn powder as raw material, through the added amount of concentration of corn juice, fructose syrup addition, fermentation time, inoculation amount of single factor test for sensory evaluation of mixing type maize yogurt, and by using the orthogonal experimental method to determine the optimum process parameters of mixing type maize yogurt. The optimal process parameters： corn juice concentrate added 10%, fructose syrup addition 4.5%, fermentation time 5.5 h, 0.035% inoculation amount.
出处
《食品科技》
CAS
北大核心
2014年第12期67-70,共4页
Food Science and Technology
关键词
搅拌型
酸乳
浓缩玉米汁
加工工艺
stirring
yogurt
concentration of corn juice
processing technology
