摘要
以鲜牛乳为主料,绿豆浆、野菊花汁、金银花汁、蔗糖为辅料,研究了新型清热解毒酸奶加工工艺。正交优化试验结果表明4种辅料添加量对发酵结果的影响顺序依次为绿豆浆>野菊花汁>蔗糖>金银花汁。辅料最优添加量(占原料总量)分别为绿豆浆20%、野菊花汁8%、金银花汁4%、蔗糖8%,灭菌冷却后接入占总体积4%的发酵剂,经发酵及后熟所得酸奶产品酸度在80°T左右,活菌数≥107 CFU/m L。采用此工艺加工的酸奶口感清爽、风味良好,符合国家酸奶产品标准,可用于工厂化生产。
Heat-clearing and Detoxifying Yoghurt was taken from fresh milk as main raw material , with mung bean juice, wild chrysanthemum juice, honeysuckle juice and sugar used as auxiliary materials. Orthogonal test results showed that 4 kinds of supplementary materials dosage effect on fermentation results in order of mung bean juice 〉 wild chrysanthemum juice 〉 sucrose 〉 honeysuckle juice. The best formula was mung bean juice 20 %, the wild chrysanthemum juice 8%, honeysuckle juice 4%and 8%of sucrose added. Sterilization cooling access accounted for 4%of the total volume of fermentation ,after fermentation and ripening the acidity of yogurt products in about 80 °T, the viable count≥107 CFU/mL. By taking this procedure, the yoghurt would have refreshing taste and pleasant flavor. Also , the procedure was qualified with national standards , the yoghurt would be able to produce in factory.
出处
《食品研究与开发》
CAS
北大核心
2015年第14期71-75,共5页
Food Research and Development
关键词
酸奶
清热解毒
配方
加工工艺
yoghurt
heat-clearing and detoxifying
formula
processing technology
