摘要
以薏米、银耳、脱脂奶粉为主要原料,通过单因素试验和正交试验优化,确定薏米银耳复合酸奶的最佳加工工艺。结果表明,最佳工艺配方为脱脂奶粉添加量10%,薏米与银耳的比例9∶3,薏米银耳混合浆添加量40%,CMC-明胶添加量0.4%,白砂糖添加量8%,接种量4%,43℃发酵4.5h。在此配方条件下可制出组织状态良好、香气协调的薏米银耳复合酸奶。
Using coix seed, tremella and skim milk powder as the main raw material, the best technology of compound Yoghurt of Coix seed and Tremella was determined by single factor and orthogonal tests optimization. The results indicated that the optimum formulas were determined as follows： skim milk powder 10%, the ratio of coix seed and tremella 9：3, mixed addition of coix seed and tremella 40%, CMC-gelatin 0.4%, sugar 8%, inoculum 4%, fermentation temperature A3°C and fermentation time 4.5h. Under these conditions, the yo-ghurt had good texture and aroma coordination.
出处
《武夷学院学报》
2017年第6期15-22,共8页
Journal of Wuyi University
基金
武夷学院青年专项(XQ1207)
关键词
薏米
银耳
复合酸奶
coix seed
tremella
compound yoghurt
