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
