摘要
研究以奶粉和超微牛蒡粉为主要原料研制一种具有保健功能的酸奶,并通过响应面法对生产工艺进行优化。结果表明,牛蒡酸奶生产的最佳工艺条件为:温度41.7℃、白砂糖添加量6.7%、牛蒡粉添加量2.7%。在此条件下生产出的牛蒡酸奶口感细腻、酸甜适口,兼具牛蒡和酸奶的特征香味与滋味。
A kind of functional yogurt was prepared mainly by milk powder and ultra-fine burdock powder. The fermentation conditions optimized by response surface methodology were determined as follow： temperature 41.7℃, sucrose concentration 6.7% and burdock powder concentration 2.7%. On these conditions, the burdock yogurt was homogeneous and smooth with appropriate sweetness and sourness, having pleasant aroma and taste of burdock and yogurt.
出处
《食品工业》
北大核心
2014年第7期38-41,共4页
The Food Industry
关键词
牛蒡
酸奶
超微粉
响应面法
burdock
yogurt
ultra-fine powder
response surface methodology
