摘要
荸荠风味发酵乳是以荸荠汁、脱脂牛乳为原料,经混合、调配、均质、巴氏灭菌、冷却、接种乳酸菌、恒温发酵、冷藏等工艺得到的一种新型的风味发酵乳。通过单因素试验和正交试验,研究表明荸荠风味发酵乳的最佳配方为:荸荠原汁50%、白砂糖8%、脱脂乳粉6%。最佳发酵工艺参数为:接种量6%、发酵温度41℃、发酵时间6 h。得到色香味俱佳,酸甜可口的荸荠风味发酵乳。
Water chestnuts flavored fermented milk is a new lactic acid bacteria fermented drinks, make use of water chestnut juice and skimmed milk as raw materials, after mixing, blending, homogenizing, pasteurized, cooled, inoculated with lactic acid bacteria, fermentation, cold storage. Through single factor and orthogonal experiments, the results showed that the optimum formulations for flavored fermented milk were： water chestnuts juice 50%, sugar 8%, and skim milk powder 6%; the optimum fermentation parameters were： inoculums 6%, fermentation temperature 41 ℃, fermentation time 6 h. The Water chestnuts flavored fermented milk with better color, aroma and flavor, and optimal sour and sweet taste was produced according to the above-described process conditions.
出处
《食品工业》
北大核心
2014年第3期144-147,共4页
The Food Industry
基金
重庆市教委自然科学项目(KJ120724)
关键词
荸荠
乳酸发酵
风味发酵乳
工艺
water chestnut
lactate fermentation
flavored fermented milk
technology
