摘要
大红枣酸牛奶是将红枣泥添加到酸牛奶中而制得的一款即保留酸牛奶的营养和口感,又兼备红枣的营养和口感的新型酸奶。以鲜牛奶和红枣泥为主要原料,以保加利亚乳杆菌与嗜热链球菌(1:1混合)为发酵剂,通过L9(34)正交试验确定出最佳工艺流程和工艺参数。结果表明:大红枣酸牛奶的最佳制作工艺条件为:红枣泥:5%;白砂糖:13%;口感淀粉:0.2%;稳定剂258-C:0.15%。
The red jujube yoghourt is a newfashioned yoghourt which not reserve the yoghourt＇s nutrition and mouthfee,but have both red jujube＇s nutrition and mouthfee.The main raw material is milk and red jujube, the starter is Bifidobacterium,throughu orthogonal experimentslf L9（34）,the paper has a best proportion among raw materials.The result indicated that the quality of the red jujube yoghour is best when the stabilizer 258-C 0.15%,red jujube jam 5%,white granulated sugar 13%, mouthfee starch 0.2%.
出处
《江西食品工业》
2009年第1期34-36,共3页
Jiangxi Food Industry
关键词
红枣泥
酸牛奶
最佳工艺
red jujube yoghurt orthogonal experiment processing proceduce
