摘要
利用传统酸牛乳酒的发酵剂——开菲尔粒(Kefir-grains)制作的发酵剂,对板栗乳与牛乳的混合原料进行发酵,采用L9(34)正交试验设计筛选制备开菲尔板栗乳的最佳发酵条件。结果表明,当板栗乳添加量为15%,接种量为8%,发酵温度25℃,发酵时间19 h,所得产品的酸度为86.98°T,乙醇体积分数为0.21%,所得产品口感细腻、酸度适中、风味柔和。
Using chestnut milk and milk as raw material,the processing of chestnut-Kefir fermented milk were studied in details in this essay. The optimal fermentation conditions were determined by L9 （34） orthogonal tests. The results showed that alcohol content was 0.21% and acidity was 86.98 °T under the following conditions： chestnut milk content 15% , inoculation volume 8% , and fermented at 25 ℃ for 19 hours. The final product possessed smooth taste, mild acidity, gentle and specific flavor.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2014年第7期241-245,共5页
Food and Fermentation Industries
基金
福建省"大学生创新创业训练计划"项目--功能性开菲尔植物蛋白发酵乳的研究(201312992013)
关键词
开菲尔
板栗乳
发酵乳
发酵工艺
Kefir, chestnut milk, fermented milk, fermentation technology
