摘要
以胡萝卜、鲜牛奶为原料进行酸奶的研制,分别考察了胡萝卜汁加入量、接种量、蔗糖量、发酵时间4因素,以求较佳方案,结果为10%的胡萝卜汁、2%的接种量、7%的蔗糖、发酵时间为5h。
The carrot and fresh milk were used as the main materials to develop the yoghurt in the study. The addition of carrot juice, seed volume, sugar and fermenting time were investigated respectively to gain the optimum. The results showed carrot juice was 10 %, seed volume was 2 %, sugar was 7 % and fermenting time was 5 h.
出处
《食品研究与开发》
CAS
北大核心
2008年第3期83-85,共3页
Food Research and Development
关键词
酸奶
胡萝卜
乳酸菌
发酵
yoghurt
carrot
lactob acillus
ferment
