摘要
以甜茶超微粉为原料,在单因素试验基础上,通过正交试验对具有保健功能的甜茶超微粉低糖酸奶最佳配方进行初步探讨,确定最佳配方为甜茶超微粉添加量0.2%,稳定剂添加量0.075%,白砂糖添加量6%。在此配比条件下,甜茶超微粉低糖酸奶口感、风味较好,营养价值高。
A preliminary study on optimum formula of functional yoghurt oi Lithocarpus potystachyus ultratme powaer is obtained on the base of the single factor by orthogonal test. The optimum formula of the functional yoghurt is Lithocarpus polystachyus ultrafine powder 0.2%, stabilizer 0.075%, sugar 6%. Under these conditions, not only the yoghurt of Lithocar pus polystachyus ultrafine powder has the best taste and flavor, also has higher nutritive value.
出处
《农产品加工》
2017年第5期10-12,15,共4页
Farm Products Processing
基金
怀化学院2016年民族药用植物资源研究与利用湖南省重点实验室开放课题项目(YYZW2016-01)
关键词
甜茶超微粉
低糖酸奶
稳定剂
配方
Lithocarpus polystachyus ultrafine powder
low sugar yoghurt
stabilizer
formula
