摘要
以香瓜(Cucumis melo)和牛奶为原料制作香瓜酸奶,以感官评定为依据,采用单因素试验与正交试验对其配方工艺进行优化。结果表明,香瓜酸奶最佳配方工艺参数为:发酵剂添加量4%,香瓜汁添加量30%,白砂糖添加量8%,发酵温度43℃,发酵时间3.5 h,添加0.4%羧甲基纤维素钠和果胶复合稳定剂(比例为7∶3)。在此条件下,酸奶具有独特的香瓜风味。
The processing technology of Cucumis melo yogurt was studied by sensory quality evaluation through single factor test and orthogonal test. The results showed that the yogurt had special Cucumis melo taste when fermented 3.5 h under 43℃ with 30% Cucumis melo, 4% starter fermenters, 8% white sugar, and 0.4% stabilizer （CMC：pectin=7：3）.
出处
《湖北农业科学》
北大核心
2014年第1期163-167,共5页
Hubei Agricultural Sciences
