摘要
以哈密瓜、牛奶为原料,经过防褐变处理、乳酸发酵等工艺研制出哈密瓜酸奶饮料,通过正交试验确定发酵的最佳工艺条件为哈密瓜汁含量15%,发酵剂用量5%,发酵温度42℃,蔗糖含量8%。采用0.4%VC防褐变效果最好。
With milk, hami melon for raw materials, through preventing browning lactic fermentation technology, developed one beverage of melon and yoghurt. Found out the optimum technological conditions of fermentation was that： the contain of melon juice was 15 %, the dosage of yeast was 5 %, the temperature of fermentation was 42 ℃, the contain of sucrose was 8 %, the most appropriate dosage to prevent browning was using Vc of 0.4 %, which was determined by the method of orthogonal experiment.
出处
《食品研究与开发》
CAS
北大核心
2012年第1期106-107,154,共3页
Food Research and Development
关键词
哈密瓜
酸奶
工艺研究
hami melon
yoghourt
technical study
