摘要
通过稳定剂、发酵剂和白砂糖不同添加量对养乐多酸奶质量的影响试验,研究了养乐多酸奶的最佳配方。试验结果表明:最佳配方组合为A2C2B3,即发酵剂添加量为2%,白砂糖添加量7%,稳定剂的添加量为0.2%,同时试验得出酸牛奶的保质期为21d。
To determine the optimal formula of Yakult yoghourt, the effects of different concentrations of stabilizers, starters and sugar on the quality of Yakult yoghourt were investigated. The results showed that the optimal formula was A2C2B3, that is, 2% starter, 7% sugar and 0.2% stabilizer. The shelf life of Yakult yoghurt was 21 d.
出处
《中国酿造》
CAS
北大核心
2011年第12期179-183,共5页
China Brewing
基金
国家"十一五"科技支撑项目(2006BAD04A06)
关键词
养乐多酸奶
配方
稳定剂
研究
Yakult yoghourt
formula
stabilizer
research
