摘要
以羊栖菜为原料,通过正交试验优化制备羊栖菜酸奶的工艺条件。结果表明:最佳工艺条件为以酸奶的质量为基准,羊栖菜酶解液添加量9%、菌种添加量0.3%、蔗糖添加量10%、发酵时间7 h。在此条件下制得的羊栖菜酸奶色泽与组织状态良好,既有羊栖菜独特的风味,又有酸奶固有的香甜,是一款老少皆宜的营养型酸奶。
With Sargassum fusiformewas as raw materials,the optimum technology conditions were determined by orthogonal test.The results showed that the optimun technology conditions were as follows:based on the mass of yogurt,the addition of Sargassum fusiforme enzymatic hydrolysate 9%,the addition of bacteria 0.3%,the addition of sucrose 10%,and the fermentation time 7 h.Under these conditions,the Sargassum fusiforme yogurt had good color and texture.It not only had the unique flavor of Sargassum fusiforme,but also had the inherent sweetness of yogurt.It was a nutritious yogurt suitable for all ages.
作者
庞庭才
王健
曾嘉秀
邱惠
PANG Ting-cai;WANG Jian;ZENG Jia-xiu;QIU Hui(Beibu Gulf University,Qinzhou 535000,Guangxi,China;Guangxi Product Quality Inspection Research Institute,Nanning 530000,Guangxi,China)
出处
《粮食与油脂》
北大核心
2022年第3期119-121,126,共4页
Cereals & Oils
基金
国家自然科学基金项目(32001688)
广西自然科学基金项目(2020GXNSFBA297151)。
关键词
羊栖菜
酸奶
发酵
Sargassum fusiforme
yogurt
fermentation
