摘要
[目的]将甜橙和牛奶相结合研制出新型营养复合型酸奶。[方法]以甜橙和牛奶为主要原料,采用单因素和正交试验及极差分析对甜橙果肉酸奶配方进行优化。[结果]通过正交试验得出,影响甜橙果肉酸奶质量的因素主次顺序依次为:发酵时间、甜橙果肉、白砂糖、CMC;甜橙果肉酸奶的最佳配方为:甜橙果肉10%,白砂糖8%,稳定剂(CMC)0.3%,发酵时间4 h。[结论]按该试验工艺生产出的酸奶温和可口,润滑稠厚,有益健康,各项指标符合国家标准。
[Objective] With sweet orange and milk as the main raw material,a new type of nutritional compound yogourt was developed.[Method] By using single-factor experiment,orthogonal test and range analysis,the formula of sweet orange pulp yogurt was studied.[Result]The optimal formula was：sweet orange flesh 10%,sugar 8%,stabilizer（CMC） 0.3%,fermentation time 4 h.The order of factors influencing the yogurt quality was：fermentation time sweet orange flesh sugar CMC.[Conclusion] This process produces mild and delicious yogurt,lubrication and thick,healthy,sweet and delicate,the indicators are in line with national standard.
出处
《安徽农业科学》
CAS
2016年第12期94-95,110,共3页
Journal of Anhui Agricultural Sciences
关键词
甜橙
果肉酸奶
配方
设计
Sweet orange
Pulp yogurt
Formula
Design
