摘要
研究目的在于探索具有营养保健功能的凝固型紫菜酸奶的加工工艺和配方,以紫菜、牛乳为主要原料,添加乳酸菌及白砂糖,设计单因素和正交试验。紫菜经过酶解脱腥后得到酶解液,再经复配、发酵等技术,通过感官评定、理化指标测定等方法确定最佳工艺参数。结果表明,凝固型紫菜酸奶的最佳配方为:紫菜酶解液添加量5%,菌种添加量0.25%,白砂糖添加量10%;最佳工艺参数为,发酵时间4 h,发酵温度45℃,冷藏温度4℃,冷藏时间12 h^24 h。
This paper studied on the technology and formulations of solidification yoghurt with laver and milk were used as the main material, and lactic acid bacteria and sugar was added. The optimum fermentation and technological conditions were determined through single factor and orthogonal experiment. The results showed that the best formula of the products was ： laver hydrolyzate 5 %, the amount of strain 0.25 %, sugar 10 % ; and the optimum technological conditions for solidification yoghurt with laver were as the following： fermentation time 4 h, fermentation temperature 45℃ refrigerator temperature 4 ℃, cold storage time 12 h-24 h.
出处
《食品研究与开发》
CAS
北大核心
2016年第13期83-87,共5页
Food Research and Development
关键词
紫菜
酶解
发酵
凝固型酸奶
laver
enzymatic hydrolysis
fermentation
solidification yoghurt
