摘要
以奶粉、芦荟为主要原料,采用正交实验研制出凝固型芦荟酸奶生产的最佳工艺条件为:奶粉17g、芦荟汁7mL、白砂糖8%、接种量3%、发酵温度44℃、发酵时间3h。该产品口感柔和爽快、风味独特,是一种兼具营养保健与疗效作用的新型乳制品。
The manufacturing technology of set aloe yogurt is studied in this paper. The best manufacturing technology of aloe yogurt is obtained through orthogonal experiment. The result turns out to be: the volume of aloe juice 7mL, powdered milk 15g, sugar 8%, inoculum size 3%, incubation temperature 44℃, fermentation time 3h. The product with unique flavor and tastes good and has the combination of the function, nutrition, healthcare and treatment efficacy.
出处
《食品工业科技》
CAS
CSCD
北大核心
2004年第11期105-107,共3页
Science and Technology of Food Industry
关键词
奶粉
芦荟
酸奶
工艺条件
正交实验
powdered milk
aloe
yogurt
technology condition
orthogonal experiment
