摘要
以新鲜葡萄汁和鲜牛奶为主要原料,采用正交试验研究葡萄发酵酸奶的生产工艺。结果表明:葡萄发酵酸奶的最佳工艺配方为葡萄汁16%、白砂糖6%、接种量8%,发酵时间为4.5h,符合稳定剂种类与配比为黄原胶0.03%、CMC-Na0.08%、卡拉胶0.005%。
Taking the fresh grape juice and fresh milk as the main raw materials,this paper studied the grape fermented yoghurt production technology with the orthogonal test.The results showed that: grape fermented yoghurt optimum formulation for grape juice 16%,sugar 6%,inoculum 8%,fermentation time 4.5 h,consistent with the kinds of stabilizer and ratio of xanthan gum 0.03%,CMC-Na 0.08%,carrageenan 0.005%.
出处
《江苏调味副食品》
2013年第1期11-14,共4页
Jiangsu Condiment and Subsidiary Food
关键词
葡萄汁
鲜牛奶
酸奶
grape juice
fresh milk
yogurt
