摘要
通过4因素3水平的正交试验,对凝固型五味子酸奶最佳工艺参数进行研究。结果表明:五味子果浆(质量浓度为0.07g/L)与复原乳按1∶7比例混合,接入质量分数为0.06%保加利亚乳杆菌与嗜热链球菌比例为1∶1的发酵剂,在41℃温度条件下发酵10.5h,可得到品质优良的五味子酸奶。
Through on orthogonal design L9（3^4）, the technology of processing of coagulation Schizandra chienesis yoghurt was studied. The results show： after mingling the juice of Schizandra chinensis bail and recovery milk, adding 0.06% starter which contains Lactobacillus Bulgaricus and Streptococcus thermophilus that the proportion is 1：1, under 41℃, the quality Schizandra chinensis bail yogurt can be obtained after fermenting 10.5h.
出处
《食品科技》
CAS
北大核心
2009年第8期49-51,共3页
Food Science and Technology
关键词
五味子
酸奶
发酵
Schizandra chinensis bail
yogurt
fermentation
