摘要
以柠檬酸亚铁为铁盐强化剂,通过单因素实验和正交实验,研究铁盐强化酸牛奶的最佳配方。实验结果表明,每100 mL牛奶中,发酵剂添加量0.25 g,白砂糖添加量6g,柠檬酸亚铁添加量0.025 g,42℃发酵4.5 h得到的酸牛奶品质最佳。
The best formula of iron-fortified yoghurt was studied by single factor test and orthogonal test with ferrous citrate as iron fortified.The result showed that the best formula of ironfortified yoghurt was as follows: milk 100 mL,start culture 0.25g,sugar 6g,ferrous citrate 0.025g,fermentation time 4.5 h at 42 ℃.
出处
《现代食品》
2016年第19期60-64,共5页
Modern Food
