摘要
以牦牛乳为主要原料,通过BOX-Behnken设计法对凝固型牦牛乳酸奶进行了初步研究。结果表明,应用YC-350菌种,接种量为0.01%,发酵温度为41℃,发酵时间6h,蔗糖添加量为7.00%,其获得的产品组织均匀、口感细腻、风味俱佳。
With yak milk as raw material, the condensation yak yogurt was studyed by the BOX-Behnken method. The results showed that the product is homogeneous, fine taste, fine flavor under inoculation amount of 0.01% of YC-350 bacteria,fermentation temperature in41℃, fermentation time of 6h,adding sucrose volume of 7%.
出处
《青海畜牧兽医杂志》
2015年第2期10-12,共3页
Chinese Qinghai Journal of Animal and Veterinary Sciences
关键词
牦牛乳
发酵工艺
优化
响应面分析
Yak milk
Fermentation technology
Optimization
Response surface analysis.
