摘要
通过单因素及响应面试验探索了团风荸荠酸奶的最佳工艺条件。研究表明团风荸荠酸奶的最佳生产工艺为:蔗糖添加量6.3%、荸荠添加量52.6%、接种量0.28%、发酵时间212 min。得到具有荸荠风味,口感优良的荸荠酸奶。
By univariate and response surface experiment explored the optimum conditions Tuanfeng water chestnuts yogurt. Studies have shown that the best Tuanfeng water chestnuts yogurt production process: the amount of 6.3% added sugar, water chestnuts added amount of 52.6%, inoculum 0.28%, fermentation time 212 min. Obtained with a water chestnut flavor, taste good water cheslnuts yogurt.
出处
《食品工业》
北大核心
2015年第4期30-33,共4页
The Food Industry
基金
校生物学试验教学示范中心大学生创新活动项目(zx201332)
关键词
团风荸荠
响应面
最佳工艺
Tuanfeng water chestnuts
response surface
optimum process