摘要
以牛乳和覆盆子干果为主要原料研制凝固型酸奶.通过单因素和正交试验确定其最佳工艺参数.结果表明,制作覆盆子酸奶的最佳工艺条件为乳酸菌混合菌剂接种量5 g/100 mL、覆盆子添加量1g/100 mL、糖添加量7g/100 mL、42～44℃发酵5.5 h.在此条件下可制得营养丰富、口感香甜的覆盆子酸奶.
Set raspberry yoghurt was made by milk and dry raspberry. The optimum processing conditions were determined by single factor tests and orthogonal tests. The results showed that the optimal production conditions were as follows： mixed lactic acid bacteria inoculum 5 g/100 ml, raspberry addition 1 g/100 ml, sugar addition 7 g/100 ml, fermentation temperature 42-44℃, fermentation time 5.5 h. Under these conditions, the nutritional and delicious set raspberry yoghurt was obtained.
出处
《中国酿造》
CAS
北大核心
2015年第2期168-171,共4页
China Brewing
基金
湖南省大学生研究性学习和创新性实验项目(SCX1307)
关键词
覆盆子
酸奶
发酵
raspberry
yoghurt
fermentation
