摘要
为了研制营养丰富的功能型保健酸奶,本文以脱脂乳、白糖、海带和黑木耳为主要原料,采用L9(34)正交试验,探讨白糖、海带浆、黑木耳浆和发酵剂的添加量对"海耳"酸奶内外品质的影响,确定其最佳配比。结果表明,最佳工艺参数为:白糖6%、海带浆11%、木耳浆11%、发酵剂4%。由此得到的发酵型"海耳"酸奶各项指标符合要求,且营养丰富,具有独特风味,口感极佳。
In order to develop functional health-helpful yogurt with abundant nutrition,taking skimmed milk,sugar,kelp and black fungus as main raw materials,the effects of sugar,kelp,black fungus and the quantity of starter on the quality of yogurt were studied by L9(34)orthogonal test,and their optimum proportion were determined.The results show that the best technological parameters are 6%sugar,11%kelp pulp,11%black fungus pulp,4%starter.Yogurt produced with that technological parameters meets each index requirement,and it has rich nutrition,a unique flavor,a very pleasant taste.
作者
王润博
杨雯雯
WANG Run-bo;YANG Wen-wen(Luohe Vocational Technology College,Luohe 462002,China)
出处
《漯河职业技术学院学报》
2019年第2期27-30,共4页
Journal of Luohe Vocational Technical College
关键词
海带
黑木耳
酸奶
kelp
black fungus
yogurt
