摘要
以山羊乳、胡萝卜、枸杞子为试材,采用正交实验设计,研究了凝固型枸杞胡萝卜汁酸羊乳的最佳制作工艺。结果表明:凝固型枸杞胡萝卜汁酸羊乳最佳配方为:枸杞汁∶胡萝卜汁=10%∶5%,白砂糖添加量8%,接种量3%,发酵时间4h,发酵温度42℃,复合酸羊乳品质好,无膻味,呈淡橙红色,酸甜适中,具有浓郁的发酵乳香味,兼有枸杞胡萝卜复合果香味。
Taking goat milk, carrot, medlar as the main materials, the optimum technology of solidified sour goat milk with medlar juice and carrot juice were studied by orthogonal experiments. The results showed that the best formula for solidified goat milk yoghurt was that, medlar juice ： carrot juice = 10% - 5%, sugar 8%, inoculum amount 3%, fermentation time 3 h, fermentation temperature 42℃ o The characteristics of the final product were pale orange, moderate sour and sweet,with a rich aroma of fermented milk,and the fruit flavor of medlar and carrot：
出处
《北方园艺》
CAS
北大核心
2013年第3期142-145,共4页
Northern Horticulture
基金
宁夏职业技术学院宁夏广播电视大学科研基金资助项目(xj1025)
关键词
枸杞汁
胡萝卜汁
山羊乳
发酵
工艺
medlar juice
carrot juice
goat milk
fermentation
technology
