摘要
以苹果汁和牛奶为原料,以pH值和感官评分为指标,通过单因素和正交试验,确定苹果汁发酵乳的最优配方及工艺参数。产品的最佳配比:牛奶添加量55%、苹果汁添加量12%、蔗糖添加量5.5%。最佳发酵工艺条件:乳酸菌接种量3.0%、发酵时间5.0h、温度40℃。
A highly nutritional fermented dairy beverage with a unique flavor was prepared with apple juice and milk. As determined by one-factor-at-a-time and orthogonal array design methods based on pH and sensory evaluation score, the optimal fermentation substrate composition was made up of 55% milk, 12% apple juice and 5.5% sucrose, and the optimal fermentation conditions were 3.0% of inoculum size, 5.0 h of fermentation time and 40 °C of fermentation temperature.
出处
《乳业科学与技术》
2012年第1期32-35,共4页
JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY
关键词
苹果汁
牛奶
保健
感官评定
apple juice
milk
health care
sensory evaluation
