摘要
通过单因素和正交试验研究了对混合蔬菜汁酸奶的最佳发酵工艺条件和配方。结果表明,酸奶中添加的2种蔬菜汁的比例为:胡萝卜汁:芹菜汁=5:4,白糖5%,接种量3%,发酵温度42℃,发酵时间为5h。产品不仅具有良好的风味和外观,而且富含多种营养成分,是一种保健功能很高的营养食品。
This article introduces the research on the optimum fermentation technology and recipe of yogurt mixed with vegetables using single factor and orthogonal experiments. The result shows that when the added proportion of celery and carrot juice is 5： 4, with the addition of sugar 7%, inoculum 3%, and fermenting time 5 h, the product not only has pleasant flavor and appearance, but also contains many nutriments, which is a kind of nutritious and healthy food.
出处
《中国酿造》
CAS
北大核心
2008年第4期91-93,共3页
China Brewing
关键词
胡萝卜汁
芹菜汁
发酵工艺
配方
carrot juice
celery juice
fermentation technology
recipe
