摘要
对贵州省普安县萨能奶山羊乳的营养特性进行了分析,并以其为原料,采用L9(34)正交试验筛选出山羊乳酸奶生产的最佳工艺条件。结果表明,普安县萨能奶山羊乳的蛋白质含量为3.64%,脂肪含量为4.20%,维生素C含量为1.35%,乳糖含量为42.70 mg/mL,矿物质含量为0.85%,干物质含量为13.14%,钙、铁、磷含量分别为119.80 mg/100g、0.53 mg/100g和111.96 mg/100g。在菌种添加量3%、加糖量8%、发酵温度38℃和发酵时间4.5 h条件下,酸羊奶的风味品质最佳。
In order to develop the goat-yogurt products, the nutritional components of sanne-goat milk from Pu＇ an county is analyzed and the optimum process conditions of goat yogurt production are studied hy using orthogonal design L9 （3^ ）. Results show that contents of protein, fat, vitamin C, lactose and mineral are 3.64%, 4.20%, 1.35 %, 42.70 rag/ mL and 0.85% respectively, the total solids is 13.14%, calcium, iron and phosphorus are 119.80 mg/100g, 0.53 mg/100g, 111.96 mg/100g respectively. The optimum flavor of goat yogurt is obtained under the conditions of adding zymocytes 3%, sucrose 8% and keeping 38℃ of fermentation for 4.5 hours.
出处
《贵州农业科学》
CAS
北大核心
2009年第1期116-119,共4页
Guizhou Agricultural Sciences
基金
贵州大学大学生SRT项目"普安县萨能奶山羊乳的营养特性及酸奶产品开发"[贵大SRT字(2007)069]
贵州省委组织部/贵州大学科技兴村项目"普安县萨能奶山羊养殖及乳制品产业化"[Z083178]
关键词
萨能奶山羊乳
营养成分
酸羊奶
sanne-goat milk
nutritional components
goat yogurt
