摘要
以沙米和鲜牛奶为主要原料,研究了沙米酸奶的发酵工艺条件。并通过单因素试验考察了对沙米酸奶的感官品质的影响。采用响应面分析法对沙米酸奶的生产工艺进行优化,建立相应的回归模型。结果表明,沙米浆添加量14%、糖添加量6%、发酵剂接种量4%、发酵时间3.5h时,即可得到的沙米酸奶口感柔滑、凝乳质地致密、沙米香气淡爽、味道独特的营养食品。
The production process for health yoghurt by fermenting fresh cow milk added with Agriophyllum squarrosum juice was optimized by response surface methodology based on single factor experiments. Ffresh milk as main experimental material, a novel functional yogurt was produced by latic acid baceria fermentation. On the basis of the single factor experiments, the manufacturing technique ofA. squarrosum yogurt was optimized according to response surface methodology and the corresponding regression equation was established. The results showed that optimum technology conditions were A. squarrosum addition 14%, sugar content 6%, inoculum 4% and fermentation time 3.5h. The taste ofA. squarrosum yogurt is smooth and free, the texture construction was homogeneous, the A. squarrosum odor was weak and standard, the flavor was unusual, and the yoghurt texture construction was homogeneous.
出处
《中国酿造》
CAS
2013年第9期96-101,共6页
China Brewing
基金
大学生创新项目(117)
关键词
沙米酸奶
乳酸菌发酵
工艺优化
Agriophyllum squarrosum yogurt
lactic fermentation
optimization technology
