摘要
试验以脱脂羊乳粉为原料制备酸奶,通过对羊乳酸奶进行感官评定并测定酸度、持水力、黏度3个理化指标,探讨发酵条件对羊乳酸奶品质的影响,并在单因素试验的基础上,通过正交试验获得羊乳酸奶的最优发酵工艺配方为:发酵温度44℃,发酵时间8h,菌种添加量0.125%,蔗糖添加量4%,所得羊乳酸奶口感细腻、酸甜可口.
In this paper,we used skim sheep milk powder as the raw material to prepare yogurt and discussed the influence of fermentation conditions on the quality of goat milk yogurt.The sensory evaluation and determination of physio-chemical indexes were analyzed,including acidity,water-holding capacity,viscosity,etc.The optimum process based on the single factor and orthogonal test were as follows：fermentation temperature 44℃,fermentation time 8 hours,inoculation volume 0.125%,sugar content 4%.The final goat milk yogurt was sweet and sour,tasty and delicious.
出处
《甘肃农业大学学报》
CAS
CSCD
北大核心
2014年第3期120-124,129,共6页
Journal of Gansu Agricultural University
基金
国家级大学生创新性计划项目"风味功能羊乳酸奶的开发及其理化特性研究"(201212992008)
关键词
羊乳酸奶
发酵
品质
工艺
goat milk yogurt
fermentation
quality
craft
