摘要
以海红汁和鲜乳为主要原料,发酵生产搅拌型海红营养保健酸乳。对生产工艺中影响酸奶品质的因素进行研究,结果表明,最佳工艺条件为:采用85℃～95℃对鲜牛乳进行杀菌15min,添加蔗糖8g/100g,添加配比量为1∶1,0.3g/100g的CMC和PGA混合物作为稳定剂,接种量为1∶1的保加利亚乳杆菌与嗜热链球菌3g/100g,发酵温度42℃,发酵时间为3.5h,添加海红汁7g/100g,生产出的搅拌型海红酸乳的质量指标都符合国家标准。
Stirred fruit juice yogurt was produced by making use of fresh milk and Malus micromalus Makino juice.Factor about effecting the quality of yogurt was stdudied . The result showed that The optical process of stirred yogurt was as follows：Fresh milk were kept for15 min in the temperature of 85 ℃-95 ℃,8 % sugar was added,0.3 %CMCand PGA in ratio of 1∶1was taken as stabilizer. Lactobacillus bulgaricus and Streptococcus thermophilus in ratio of 1∶1 was added. The amount of inoculation was 3 %. The mixture were fermanted 3.5 h in the temperature of 42 ℃. 7 % Malus micromalus Makino juice was added. The quality of product was satisfied comparing the standard of country.
出处
《食品研究与开发》
CAS
北大核心
2010年第7期101-104,共4页
Food Research and Development
关键词
海红
搅拌型酸奶
生产工艺
malus micromalus makino
stirred yogurt
technique
