摘要
以花生为主要原料 ,按照正交试验方案 ,研究了花生乳酸发酵酸奶的制作工艺和配方。确定了该产品制作的主要工艺参数、适宜的花生浆浓度及乳化剂、增稠剂、发酵剂的用量。制成了香味浓郁、口感细腻的花生蛋白乳酸饮料。
With peanut as the main material and by way of orthogonal test,the development focuses on the processing technology and formula of lactic acid fermented peanut yoghurt. The main technological parameters, the suitable density of peanut pulp,and the amounts of emulsifiers, thickeners and fermentation adjuncts are determined. The yoghurt is featured by rich flavour and fine and smooth mouthfeel.
出处
《饮料工业》
2000年第4期19-22,共4页
Beverage Industry
关键词
花生乳
花生酸奶
乳化稳定剂
乳酸发酵
保健饮料
peanut milk
peanut yoghurt
emulsifying stabilizer
lactic acid fermentation
