摘要
本项目主要以紫苏油的添加量,乳化剂的种类及添加量、接种量为变量,考察指标为酸奶的感官指标、理化指标、微生物指标,采用单因素试验和正交试验确定最佳工艺配方,为发展一种新型的功能性酸奶提供技术支持。
This project mainly uses the amount of Perilla seed oil added,the type and amount of emulsifier,and the amount of inoculation as variables.The inspection indicators are the sensory indicators,physicochemical indicators,and microbial indicators of yogurt.The single factor test and orthogonal test are used to determine the best process.The formula provides technical support for the development of a new type of functional yogurt.
作者
田春美
Tian Chun-mei(Chongqing Industry&Trade Polytechnic,Fuling408000,Chongqing)
出处
《重庆工贸职业技术学院学报》
2020年第2期92-96,共5页
Journal of Chongqing Industry & Trade Polytechnic
关键词
紫苏油
酸奶
工艺
Perilla seed oil
yogurt
technology
