摘要
覆盆子果汁营养丰富,具有一定保健功效。本文以牛乳、覆盆子为主要原料研制饮用型酸奶,以发酵温度(A)、果汁添加量(B)、发酵剂添加量(C)为三因素,对饮用型覆盆子酸奶的工艺参数进行了优化。试验结果表明,最优工艺优化参数为:培养温度42℃,覆盆子果汁添加量8%,发酵剂添加量3%。采用本工艺生产的饮用型覆盆子酸奶不但口感细腻爽口,酸甜适宜,而且有浓郁的覆盆子香味,发展前景十分广阔。
Raspberry has rich nutrition and health function. In this paper, drinking raspberry yoghurt was made by using raw milk and raspberry. At the same time, the optimization of technologic parameters for drinking raspberry yoghurt investigated by orthogonat test. Determined parameters of the production process showed that fermentation temperature was 42℃ , the added content of raspberry fruit was 8% and starter inoculums＇ was 3%. The drinking raspberry yoghurt taste delicious and has wide development prospects.
出处
《中国乳业》
2015年第5期64-66,共3页
China Dairy
关键词
覆盆子
饮用型酸奶
工艺参数
优化
raspberry
drinking yoghurt
technologic parameters
optimization
