摘要
以生牛乳为原料,探讨了玫瑰樱桃复合风味发酵乳的制备工艺条件。通过正交实验研究了玫瑰樱桃复合风味发酵乳工艺配方及稳定剂的复配方案。结果表明,玫瑰樱桃复合风味发酵乳最适工艺配料为白砂糖8.0%、乳清蛋白粉1.0%、樱桃4.0%、玫瑰花瓣1.0%。玫瑰樱桃复合风味发酵乳最佳稳定剂为乙酰化二淀粉磷酸酯0.3%、果胶0.1%、琼脂0.1%。
Using raw milk as raw material, the manufacture process conditions of compound flavored fermented milk were discussed. Product formula and compositional formulation of emulsion stabilizer were studied by orthogonal experiments. The results showed that the most adapted technological conditions of preparation of compound flavored fermented milk was as follows： sugar was 8.0%, whey protein powder was 1.0%, cherries was 4.0%, rose petals was 2.0%. The best stabilizer compositional formulation was as follows： acetylated distarch phosphate was 0.3%, pectin was 0.1%, and agar was 0.1%.
出处
《中国奶牛》
2015年第5期43-46,共4页
China Dairy Cattle
关键词
发酵乳
樱桃
玫瑰
配方
Fermented milk： Cherry
Rose： Formula
