摘要
本文采用冻干法生产酸奶粉,对其速溶性和发酵性等进行了研究,结果发现:冻干酸奶粉具有良好的速溶性,其静置时的润湿下沉时间为76s,最适冲调条件为4～5倍45℃的温水.冻干酸奶粉的活菌数和菌活力分别为7.53×108cfu/g和85°T,将冻干酸奶粉作为发酵剂生产酸奶时,3.5hr即凝固且所得酸奶品质良好.
The quick solution and fermentive activity of the freeze drying yoghurt powder were studied in this paper,The results showed that this powder had better quick solution with 76s sinking time as motionless.The optimum mixing condition was 45℃ water in a ration of 1: 4～5.The Viable eel Is number and fermentative activity of the freeze drying yoghurt powder were 7.53 ×10~8cfu/g and 85°T respectively.The yoghurt had better quality and it solidified after 3.5hr when the freeze drying yoghurt powder was ferment.
出处
《四川食品与发酵》
2004年第2期22-24,共3页
Sichuan Food and Fermentation
关键词
冻干法生产
酸奶粉
速溶性
发酵性
品质
freeze drying yoghurt powder
quick solution
fermentative activity
