摘要
旨在开发一种具有营养保健功能的搅拌型酸奶。采用葛根、木瓜和牛奶为主原料,配以各种辅料及添加剂,通过单因素和正交试验确定产品的最佳配比而制的成品。结果显示最佳配方为,葛根、木瓜浆以1∶2的比例添加15%,白砂糖8%,发酵温度为40℃,复配稳定剂添加比例为明胶0.04%、CMC-Na 0.08%、黄原胶0.10%,发酵时间4 h。
This study aimed to develop a nutrition and healthy stirred yogurt.In this paper,radices puerarire,papaya and milk was used as raw materials for producing a stirred yogurt with high-grade health beneficial value.The study determined the optimum formula of product by single-factor experiments and orthogonal experiments,which were slurry with Pueraria and papaya 15 %,puerarin and papaya plasma（1∶2,vol/vol）,sugar 8 %,fermentation temperature 40 ℃,blends with consumption 0.04 %,adding a compound stabilizer（gelatin 0.04 %,CMC-Na 0.08 % and xanthan gum 0.10 %）,fermentation period 4 h.
出处
《食品研究与开发》
CAS
北大核心
2012年第5期97-100,共4页
Food Research and Development
关键词
葛根
木瓜
搅拌型酸奶
radices puerarire
papaya
stirred yoghourt
